Thai Sunday Supper

1. FINAL MENU

• Cuisine type: Thai
• Serve time: 5:00 PM
• Get ready for a lively Thai-inspired dining experience featuring a creamy and aromatic green curry with chicken, paired with fragrant jasmine rice and a crisp cucumber salad. Delight in the symphony of herbaceous flavors that are a hallmark of Thai cuisine, with a perfect pairing of lemongrass iced tea and a refreshing Thai beer, to complete this exquisite meal.
• Green Curry with Chicken
• Jasmine Rice
• Cucumber Salad
• Lemongrass Iced Tea
• Singha Thai Beer

2. FULLY EXECUTABLE RECIPES

Green Curry with Chicken

Equipment

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

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 1 pound chicken breast, thinly sliced⁺
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup green beans, trimmed
• 1 red bell pepper, sliced
• 1 tablespoon fresh basil leaves
• 1 tablespoon lime juice

Cooking / Baking

• Total cook time: 35 minutes

Instructions

1. Heat oil in a large saucepan over medium heat.
2. Add green curry paste, stir for 1 minute until fragrant.
3. Add chicken slices, cook until no longer pink, about 5 minutes.
4. Stir in coconut milk, chicken broth, fish sauce, and sugar. Bring to a simmer.
5. Add green beans and red bell pepper; cook for 10 minutes until vegetables are tender.
6. Remove from heat, stir in basil leaves and lime juice.
7. Serve hot with jasmine rice.

Jasmine Rice

Equipment

• Medium saucepan with lid

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups water

Cooking / Baking

• Total cook time: 20 minutes

Instructions

1. Rinse rice under cold water until water runs clear.
2. In a medium saucepan, combine rice and water, bring to a boil.
3. Reduce heat, cover, and simmer for 15 minutes.
4. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork before serving.

Cucumber Salad

Equipment

• Mixing bowl
• Whisk

Ingredients

• 1 cucumber, thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 tablespoon fresh cilantro, chopped

Cooking / Baking

• Total cook time: 10 minutes

Instructions

1. In a mixing bowl, combine rice vinegar, sugar, and salt. Whisk until dissolved.
2. Add cucumber slices and cilantro, toss to combine.
3. Chill in refrigerator until ready to serve.

Lemongrass Iced Tea

Equipment

• Pitcher
• Saucepan

Ingredients

• 3 cups water
• 2 stalks lemongrass, chopped
• 2 bags black tea
• 2 tablespoons honey
• Ice cubes⁺

Cooking / Baking

• Total cook time: 40 minutes

Instructions

1. In a saucepan, bring water and lemongrass to a boil.
2. Remove from heat; add tea bags and steep for 10 minutes.
3. Strain into a pitcher, stir in honey. Let cool.
4. Chill in refrigerator. Serve over ice cubes.

Singha Thai Beer

Equipment

• Beer glass

Ingredients

• 2 bottles Singha Thai Beer

Instructions

• Serve cold in beer glasses.

3. LINEAR TIMELINE (3:25 PM–5:00 PM)

• 3:25 PM: Start cooking Jasmine Rice by rinsing and combining rice and water in a saucepan.
• 3:30 PM: Begin preparing Green Curry: heat oil in a saucepan.
• 3:35 PM: Add curry paste to green curry, stir, then add chicken.
• 3:40 PM: Chicken for Green Curry cooks; start steeping black tea for Lemongrass Iced Tea.
• 3:45 PM: Add coconut milk, broth, fish sauce, and sugar to green curry.
• 3:50 PM: Reduce heat of Jasmine Rice to simmer and cover.
• 3:55 PM: Strain Lemongrass Iced Tea and add honey. Chill tea in the refrigerator.
• 4:00 PM: Add vegetables to Green Curry, simmer.
• 4:05 PM: Fluff Jasmine Rice; cover to keep warm.
• 4:10 PM: Chill Cucumber Salad in the refrigerator.
• 4:20 PM: Add basil and lime to Green Curry; remove from heat.
• 4:40 PM: Set the table and pour Lemongrass Iced Tea over ice.
• 4:55 PM: Refresh Beer Glasses with Singha Beer.
• 5:00 PM: Serve all dishes and drinks.

4. CONSOLIDATED SHOPPING LIST

Produce

• 1 red bell pepper
• 1 cucumber
• 1 tablespoon fresh basil leaves
• 1 tablespoon fresh cilantro
• 1 cup green beans
• 2 stalks lemongrass

Meat / Seafood

• 1 pound chicken breast⁺

Dairy

• None

Dry Goods / Pantry

• 1 cup jasmine rice
• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 13.5 oz can coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon sugar⁺
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1/4 teaspoon salt⁺

Drinks

• 2 bottles Singha Thai Beer
• 2 bags black tea
• Ice cubes⁺

5. NOTES & ASSUMPTIONS

• Optional Table-Side Items: Extra lime wedges, chili flakes for adults.
• Timeline risk: Tight window when preparing Green Curry and chilling Lemongrass Iced Tea simultaneously. Ensure tea is steeped and chilled efficiently.
• Practical mitigation: Prepare tea mixture once curry begins to simmer, maximizing overlap time.
• You can start as late as 3:25 PM for a 5:00 PM serve.