Green Curry in a Hurry – Hamptons Lane

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Can I just say how much I am LOVING the Taste of Thailand Box from Hamptons Lane! This is the second recipe I’ve made using the items I received in the February box, and both have turned out beautifully. I have always wanted to add a good curry recipe to my repertoire, and now I have one. This curry recipe was way easier than I thought it was going to be, I didn’t even need my wine or big girl panties…..who am I kidding, I always need wine when I cook……but I’m worried you guys are going to start thinking I have a problem so I try to avoid mentioning it in every recipe post. Any who, I customized this one based on the veggies that were available at the grocery store but I will put those notes below. It is pretty darn amazing……seriously…..almost as good as the curry dish from my favourite restaurant.

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Recipe: Green Curry in a Hurry


  • 1 cup jasmine rice
  • 1/2 cup flaked coconut
  • sea salt
  • 2 limes
  • 1 tbs coconut oil (I used sesame)
  • 1 1/2 cups coconut milk
  • 1 1/2 cups Thai Fusions Green Curry
  • 1 1/2 cups edamame beans (I only used 1 cup)
  • 2 carrots sliced
  • 1 eggplant, cubed (I used red pepper, yellow pepper, bok choy, and zucchini)
  • 1/4 cup basil
  • 1 1/2 tbs Red Boat Fish Sauce
  • 1 tsp ginger


  • to make rice, bring two cups of water to boil, add rice and coconut flakes, cook until water is absorbed, about 20 minutes, then add juice from 1 lime and pinch of sea salt (I used a rice cooker)
  • heat wok over medium heat, add oil and ginger and cook until fragrant, add in Thai Fusiosn Green Curry, edamame, and carrots, bring to s simmer, then add 1/2 cup of coconut milk, stir to combine, add fish sauce, and zest from 1/2 lime
  • bring to boil again, then add rest of coconut milk, this is where you can add more fish sauce if it needs salt, or more coconut milk if it is too salty or spicy
  • bring to boil, add eggplant (or other veggies) cook until soft, about 8 minutes
  • serve over rice and garnish with basil and lime


  • I found the rice directions to be a bit off so I used my rice cooker
  • I used different vegetables and adjusted the final cook time accordingly
  • I added the basil directly to the curry
  • I topped mine with lime and cilantro
  • you could easily add chicken or tofu





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