Servings:two to three as a side dish.
Rather than letting an opened jar of curry paste languish in the fridge, try this unconventional approach of using the paste like a condiment for pan-steamed snap peas. The peas have a mild, slow-burning heat, but if you like things hotter, try doubling the curry paste. This treatment is also good with green beans or broccoli, though you may want to leave out the mint.
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- 2 Tbs. unsalted butter
- 1/4 tsp. Thai red curry paste
- 3/4 lb. sugar snap peas, trimmed
- 2 Tbs. thinly sliced fresh mint
- 2 tsp. fresh lime juice
- Kosher salt
Nutritional Information
- Nutritional Sample Size based on three servings
- Calories (kcal) : 132
- Fat Calories (kcal): 67
- Fat (g): 8
- Saturated Fat (g): 5
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 2
- Cholesterol (mg): 20
- Sodium (mg): 265
- Carbohydrates (g): 13
- Fiber (g): 4
- Protein (g): 4
Preparation
- Heat 1 Tbs. of the butter in a medium saucepan over medium heat. As soon as the butter melts, add the curry paste and mash it around with the back of a fork until it’s mostly broken up and distributed through the butter. Add the peas and toss with tongs to coat in the butter. Add 1/3 cup water, cover with the lid slightly ajar, raise the heat to medium high, and steam until the peas are almost tender, about 5 min. Remove the lid and let any remaining liquid boil off. Stir in the remaining 1 Tbs. butter, the mint, and the lime juice. Season to taste with salt and serve
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The_Inept_Chef| 05/15/2020I liked the mint with the sugar snap peas. Will make them with butter and mint going forward. I was not a fan of the red curry paste in this application.
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