Green Curry in a Hurry

This recipe came from the Hamptons Lane subscription box. I got their Thailand Box (currently sold out) for Scott for Father’s Day. The main reason I ordered the box was because it came with a hand-made carbon steel wok, which is one kitchen tool that we didn’t have. The box also came with a green curry sauce and a recipe to go with it. We ended up adapting the recipe because we felt like it was too much sauce. The recipe was amazing. This was a restaurant quality meal and I will definitely be ordering more sauce so we can make it again. Note – This is pretty spicy, so if you don’t like spice then this isn’t for you. We didn’t feed this to the kids either because of the spiciness. That’s ok though, I was really excited to eat the leftovers the next day!

Green Curry in a Hurry
Author: 
Recipe type: Vegetarian
Cuisine: Thai
Serves: 5
 
Ingredients
  • 1 cup Jasmine Rice
  • ½ cup unsweetened flaked coconut
  • sea salt
  • 2 limes
  • 1 tbsp coconut oil
  • ¾ cup coconut milk
  • ¾ cup Thai Fusions Green Curry
  • 1½ cups edamame beans, thawed or fresh
  • 2 carrots, sliced
  • 1 eggplant, cubed
  • ¼ cup basil (Thai basil if you can find it!)
  • 1½ tbsp Red Boat Fish Sauce (use soy sauce instead to make vegetarian)
  • 1 tsp ginger, minced
Instructions
  1. To make the rice, bring two cups of water to a boil in a pot and add in rice and coconut. Cook until all the water is absorbed - about 20 minutes.
  2. Turn off heat and stir in juice from one lime and a pinch of sea salt. Keep warm and set aside. Save the lime rind to zest into the curry later.
  3. Heat wok over medium heat. Add in coconut oil and ginger and cook until fragrant - about 1 minute.
  4. Add in Thai Fusions Green Curry, edamame, and carrots.
  5. Bring to a simmer, then add in ½ cup of coconut milk.
  6. Stir to combine, and add in Red Boat Fish Sauce, and zest from ½ of the lime you juiced into the coconut rice.
  7. Stir to combine and bring to boil again, then add remaining coconut milk. Stir to combine and taste. Too salty or spicy? Add a bit more coconut milk. Not salty enough? Add a bit more Fish Sauce.
  8. Bring to a boil and add in eggplant. Cook until eggplants are soft - about 8 minutes.
  9. Serve in bowls over coconut rice with basil garnish and lime wedges.
Nutrition Information
Serving size: 1 cup Calories: 257 Fat: 15.4 g Saturated fat: 11.5 g Unsaturated fat: 0.4 g Trans fat: 0 Carbohydrates: 20.9 g Sugar: 6.6 g Sodium: 410 mg Fiber: 7.9 g Protein: 10.8 g Cholesterol: 0
11 Weight Watchers Smart Points per serving

To make the rice, bring two cups of water to a boil in a pot and add in rice and coconut. Cook until all the water is absorbed – about 20 minutes. Turn off heat and stir in juice from one lime and a pinch of sea salt. Keep warm and set aside. Save the lime rind to zest into the curry later.

dsc_0047dsc_0049

Heat wok over medium heat. Add in coconut oil and ginger and cook until fragrant – about 1 minute. Add in Thai Fusions Green Curry, edamame, and carrots. Bring to a simmer, then add in 1/2 cup of coconut milk. Stir to combine, and add in Red Boat Fish Sauce, and zest from 1/2 of the lime you juiced into the coconut rice. Stir to combine and bring to boil again, then add remaining coconut milk. Stir to combine and taste. Too salty or spicy? Add a bit more coconut milk. Not salty enough? Add a bit more Fish Sauce.

dsc_0050dsc_0048dsc_0051dsc_0052

Bring to a boil and add in eggplant. Cook until eggplants are soft – about 8 minutes. Serve in bowls over coconut rice with basil garnish and lime wedges.

green-curry-in-a-hurrydsc_0054

Leave a Reply

Rate this recipe: