Simple Snow Peas with Red Curry Coconut Broth
This simple Thai-inspired dish is perfect for cosying up with on a chilly afternoon. It’s both spicy and sweet — products of the red curry paste and creamy coconut milk.
- 185g (6.5 oz) dry jasmine rice
- 1 tbsp coconut oil (see Top Tips)
- 1 tbsp minced garlic (see Top Tips)
- 1 tbsp minced fresh ginger (see Top Tips)
- 1 (4 oz [113g]) jar red curry paste
- 2 (14 oz [414ml]) cans full-fat, unsweetened coconut milk
- 2 tbsp tamari sauce
- 125g (4.4 oz) fresh snow peas, washed with the ends trimmed
- 30g (1 oz) toasted cashews, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
- Prepare the jasmine rice according to the package directions.
- Add the coconut oil to a large, deep-sided skillet. Turn the burner on to medium and heat the oil until shimmering. Add the garlic and ginger and sauté on medium-low heat until fragrant, 1 to 2 minutes
- Stir in the red curry paste and increase the heat to medium. Briefly toast the curry paste until fragrant, 2 to 3 minutes
- Add the coconut milk and tamari sauce. Bring to a simmer. Add the snow peas to the coconut milk broth. Cook until the peas become bright green
- Serve immediately over the jasmine rice. Top with the cashews and lime, if desired.
Vegan Life tip
• Coconut oil has a wonderful flavour and a low smoke point. An oil’s smoke point is the temperature at which the oil starts to break down. This occurs at 350°F (175°C) for coconut oil. When cooking with it, be sure to monitor the heat of the pan to prevent the oil from smoking.
• Two large cloves of garlic are about equal to 1 tablespoon of minced garlic.
• A thumb-sized piece of fresh ginger is about equal to 1 tablespoon of minced ginger.