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Sugar snap peas with red curry paste, lime and mint

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Ingredients for 3 servings:

  • 15 g butter for frying
  • ¼ tsp Thai curry paste, red
  • 340 g sugar snap peas, cleaned
  • 80 ml water
  • 15 g butter
  • 2 tbsp mint, fresh, finely sliced
  • 2 tsp lime juice, freshly squeezed
  • Sea salt flakes, to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Place a frying pan over medium heat and melt 15g of butter. Add the curry paste and stir with a fork until mostly dissolved. Add the snow peas and toss with tongs or a heatproof rubber spatula to coat the vegetables with the butter. Pour in the water, cover the pan so it’s not completely closed, reduce the heat to medium-high, and cook the vegetables until tender, no longer than 5 minutes. Remove the lid and let any liquid evaporate. Add the butter, mint, and lime juice, and season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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