Thai Family Feast

1. FINAL MENU

• Cuisine type: Thai
• Serve time: 5:00 PM
• Enjoy a balanced blend of aromatic spices with velvety Green Chicken Curry alongside refreshing Summer Rolls filled with fresh vegetables and herbs, perfectly paired with a chilled Thai Limeade for a complete Thai dining experience for the whole family.
• Green Chicken Curry
• Summer Rolls
• Thai Limeade

2. FULLY EXECUTABLE RECIPES

Green Chicken Curry

Equipment

• Large saucepan
• Wooden spoon
• Chef's knife
• Cutting board

Ingredients

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken breast, sliced into thin strips
• 4 teaspoons Thai green curry paste
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 cup bell pepper, sliced into strips
• 1 cup snap peas
• 1/4 cup fresh basil leaves (Thai basil suggested)
• 1/2 teaspoon salt

Cooking / Baking

• Total cook time: 30 minutes

Instructions

1. Heat the coconut oil in a large saucepan over medium-high heat.
2. Add the green curry paste and stir-fry for 2 minutes until fragrant.
3. Add the sliced chicken and cook until it's no longer pink, about 5 minutes.
4. Pour in the coconut milk, fish sauce, and lime juice. Stir well and bring to a simmer.
5. Add the bell peppers and snap peas. Simmer for 10-15 minutes until the vegetables are tender and the chicken is cooked through.
6. Stir in the basil leaves, season with salt, and remove from heat.

Summer Rolls

Equipment

• Large bowl
• Damp kitchen towel
• Sharp knife
• Cutting board
• Small bowl for dipping sauce

Ingredients

• 8 rice paper wrappers
• 1 cup cooked rice vermicelli noodles
• 1 cup lettuce, shredded
• 1 cup carrot, julienned
• 1 cup cucumber, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• Dipping sauce: 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey

Cooking / Baking

• Total cook time: 20 minutes

Instructions

1. Soak a rice paper wrapper in warm water for about 10 seconds and place it on a damp kitchen towel.
2. Place a small amount of rice vermicelli, lettuce, carrot, cucumber, mint, and cilantro near the center of the wrapper.
3. Fold the sides of the wrapper over the filling, then roll it up tightly into a roll.
4. Repeat with the remaining wrappers and ingredients.
5. Mix soy sauce, lime juice, and honey for the dipping sauce. Serve alongside rolls.

Thai Limeade

Equipment

• Pitcher
• Glassware
• Large spoon for stirring

Ingredients

• 1 cup fresh lime juice (about 8 limes)
• 4 cups cold water
• 1/2 cup honey
• 1/4 cup fresh mint leaves
• Ice, for serving

Cooking / Baking

• Total prep time: 10 minutes

Instructions

1. In a pitcher, combine lime juice, cold water, and honey. Stir until the honey is dissolved.
2. Add mint leaves and ice, then stir gently.
3. Serve chilled in glassware.

3. LINEAR TIMELINE (3:50 PM–5:00 PM)

• 3:50 PM: Begin preparing the Thai Limeade. Juice the limes, mix the ingredients in a pitcher, and chill while preparing other dishes.
• 4:00 PM: Start prepping ingredients for the Green Chicken Curry, including slicing the chicken and vegetables.
• 4:15 PM: Begin cooking the Green Chicken Curry: heat the coconut oil, add curry paste, and proceed with the recipe until the final simmer step.
• 4:35 PM: While curry is simmering, prepare vegetables and herbs for Summer Rolls.
• 4:45 PM: Assemble Summer Rolls following recipe instructions.
• 4:55 PM: Stir basil into the Green Chicken Curry and adjust seasoning.
• 4:58 PM: Take the Thai Limeade out, prepare the dipping sauce for Summer Rolls.
• 5:00 PM: Serve Green Chicken Curry, Summer Rolls, and Thai Limeade at the table.

4. CONSOLIDATED SHOPPING LIST

Produce

• 1 cup bell pepper
• 1 cup snap peas
• 1/4 cup fresh basil leaves
• 1 cup lettuce
• 1 cup carrot
• 1 cup cucumber
• 1/2 cup fresh mint leaves⁺
• 1/2 cup fresh cilantro leaves
• 1 cup fresh lime juice (8 limes)⁺
• 1/4 cup fresh mint leaves⁺

Meat / Seafood

• 1 pound boneless, skinless chicken breast

Dairy

• None

Dry Goods / Pantry

• 1 tablespoon coconut oil
• 4 teaspoons Thai green curry paste
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon fish sauce
• 8 rice paper wrappers
• 1 cup cooked rice vermicelli noodles
• 2 tablespoons soy sauce
• 1/2 cup honey⁺

Drinks

• Thai Limeade prepared fresh

5. NOTES & ASSUMPTIONS

• Optional table-side items: additional chili flakes for adults, more lime wedges.
• The Green Chicken Curry should be monitored for its spice level to fit the household preference of mild flavors.
• Tightest execution window is during the final assembly of Summer Rolls and finishing touches on the Green Chicken Curry. Ensure efficiency by preparing all roll ingredients ahead.
• Start no later than 3:50 PM for a seamless meal execution by 5:00 PM.