Simple Snow Peas with Red Curry Coconut Broth

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.

Serves 2

Ingredients

  • 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)

Method

  1. Prepare the jasmine rice according to the package directions.
  2. 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
  3. Stir in the red curry paste and increase the heat to medium. Briefly toast the curry paste until fragrant, 2 to 3 minutes
  4. 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
  5. 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.