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Lightly Spiced Sugar Snap Peas

Lightly Spiced Sugar Snap Peas 2.000

Deb Lindsey for The Washington Post

Book Report Jun 15, 2011

A few extra ingredients adds pop to the crunch of this favorite summer vegetable.

It's best to serve these right after they are made, as the lime juice will slightly discolor the peas.

Servings: 2 - 3
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon Thai red curry paste
  • 12 ounces sugar snap peas, trimmed
  • 1/3 cup water
  • 3 or 4 mint leaves, cut into thin slices (2 tablespoons; optional)
  • 2 teaspoons freshly squeezed lime juice
  • Kosher salt


Heat 1 tablespoon 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 is mostly broken up and distributed through the butter.

Add the peas; use tongs to toss so they are evenly coated. Add the water; partially cover (with the lid slightly ajar), increase the heat to medium-high and steam until the peas are almost tender, about 5 minutes. Uncover and cook just long enough for any remaining liquid to evaporate.

Stir in the remaining 1 tablespoon of butter, along with the mint, if desired, and the lime juice. Season with salt to taste.

Serve immediately.

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Recipe Source

Adapted from "In Season: Your Guide to Choosing and Preparing the Season's Best," by the editors and contributors of Fine Cooking magazine (Taunton, 2011).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 3): 120

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 5g 25%

Cholesterol: 20mg 7%

Sodium: 100mg 4%

Total Carbohydrates: 9g 3%

Dietary Fiber: 4g 16%

Sugar: 5g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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