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.
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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