Recipe: Thai Curry Spring RollsDescription: Vietnamese rice paper wrapped around fragrant Thai curry chicken with coconut rice, bean sprouts, and fresh cilantro, served with sweet chili sauce.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 1 cup jasmine rice, 1 cup coconut milk, 0.25 teaspoon salt, 1 tablespoon vegetable oil, 2 tablespoon red curry paste, 400 g chicken breast, 8 piece rice paper sheets, 1 cup bean sprouts, 0.5 cup cilantro, 0.5 cup sweet chili sauceInstructions: Cook the jasmine rice in coconut milk: In a medium saucepan, combine the jasmine rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the liquid is absorbed. Let it cool slightly. Prepare the Thai curry chicken: In a skillet, heat vegetable oil over medium heat. Add the red curry paste and cook for 1 minute until fragrant. Add the chicken breast pieces and cook for about 8-10 minutes until the chicken is cooked through. Set aside to cool. Assemble the spring rolls: Fill a large bowl with warm water. Dip one rice paper sheet into the water for about 10 seconds to soften. Lay the softened sheet on a clean, damp kitchen towel. Place a small amount of the coconut rice, a few pieces of curry chicken, a small handful of bean sprouts, and a sprinkle of cilantro in the center of the rice paper. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to seal. Repeat with the remaining ingredients. Serve with sweet chili sauce for dipping.Perfect for: Meal planning, weekly preparation, home cooking Tags: Thai, Vietnamese, fusion, dinnerThis Thai Curry Spring Rolls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.