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Thai Yellow Curry, Spring Rolls with Peanut Sauce, Banana Lassi, Ginger Iced Tea

Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 1064kcal

Ingredients

Ginger Iced Tea

  • 24 oz Water
  • 4 Ginger tea bags
  • Ice cubes

Thai Curry

  • 1/2 cup Brown rice rinsed
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 8 oz Chicken breast boneless skinless cut into bite-sized pieces
  • 1 tsp Fresh ginger grated
  • 1 clove Garlic minced
  • 1 TBSP Yellow curry powder
  • 1 cup Coconut milk
  • 1 tsp Cornstarch
  • 1/2 tsp Fish sauce (optional)
  • 1/2 tsp Maple syrup
  • 1/2 TBSP Lime juice
  • Fresh cilantro for garnish

Spring Roll

  • 4 Rice paper sheets
  • 1 cup Spring mix
  • 1 TBSP Carrots shredded
  • 1 TBSP Fresh mint
  • 1 TBSP Fresh cilantro
  • 8 slices Cucumber thin

Peanut Sauce

  • 2 TBSP Peanut butter use more if needed for thicker consistency
  • 1 tsp Reduced-sodium soy sauce
  • 1/2 TBSP Rice wine vinegar
  • 1/2 tsp Toasted sesame oil
  • 1/2 tsp Maple syrup
  • Water

Banana Lassi

  • pinch Saffron optional
  • ¾ cup Milk plant based or other as preferred
  • 2 tsp Butter
  • 1 TBSP Honey
  • pinch Ground cinnamon
  • 2 Bananas sliced lengthwise
  • ½ cup Greek yogurt
  • Ice for serving
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Heat the water to 175–185°F (80–85°C), just before boiling. Remove from heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags, refrigerate until cooled. Serve over ice.
  • Rinse and cook the rice according to package instructions. Once tender, season with pepper. Keep warm, covered with a lid.
  • Heat olive oil in a large pot over medium-low heat. Add onion and sauté for a few minutes until softened. Add chicken and cook for 1–2 minutes.
  • Add ginger, garlic, and curry powder. Sauté for 3 minutes.
  • Pour 3/4 of the coconut milk into the pot. In a small bowl, stir the cornstarch into the remaining 1/4 coconut milk, then add to the pot.
  • Bring to a simmer until the chicken is cooked through to an internal temperature of 160°F (71°C). Adjust the thickness of the curry by adding water if needed.
  • Stir in fish sauce (if using), maple syrup, and lime juice. Simmer for 5 more minutes.
  • Dampen a rice paper sheet briefly with water and place it on a flat surface. Layer with spring mix, carrot, mint, cilantro, and cucumber in the center.
  • Fold both ends inward and roll the sheet tightly without tearing. Repeat with remaining rice paper and filling. Set aside to dry.
  • In a bowl, whisk together all ingredients for the peanut sauce. Add water gradually until a creamy consistency is reached. Taste and adjust as needed.
  • Prepare the Banana Lassi: If using saffron - soak the saffron strands in milk. Melt the butter in a pan over medium heat. Add the honey and pinch of cinnamon. Place the bananas cut-side down in the pan and cook for 5–7 minutes, until golden brown and sticky. Flip and cook for another 3 minutes. Transfer the caramelized bananas to a blender and let them cool for about 5 minutes.
  • Add the Greek yogurt, milk (with saffron if using). Blend until smooth and creamy. Serve over ice if preferred.
  • Serve the Thai curry with rice, garnished with fresh cilantro, spring rolls with peanut sauce, ginger iced tea, and banana lassi.

Nutrition

Calories: 1064kcal | Carbohydrates: 117g | Protein: 48g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 761mg | Potassium: 1777mg | Fiber: 8g | Sugar: 35g | Vitamin A: 2042IU | Vitamin C: 23mg | Calcium: 296mg | Iron: 8mg