Thai Curry Snow Pea Stir-Fry Recipe

The Washington SubmitDemocracy Dies in Darkness

By Joe Yonan

This lightning-quick, fiery dish from Hetty McKinnon takes so little effort you’ll be stunned at how satisfying its textures and flavors are to eat. Utilizing store-bought Thai curry paste is the important thing to each the flavour and the pace. Serve with rice or noodles as a primary dish, or with out as a facet or starter.

Storage: Refrigerate for as much as 3 days. Freezing shouldn’t be really helpful.

Substitutions: No coconut cream? Use coconut milk, vegan yogurt or cream.

No snow peas? Use sugar snap peas, inexperienced beans or asparagus.

No peanuts? Use cashews or almonds.


measuring cup

Servings: 4 Per serving (1/2 cup)


  1. Step 1

    In a big skillet over medium-high warmth, warmth the oil. Add the snow peas and garlic and stir-fry till the snow peas are shiny inexperienced, 1 minute. Add the curry paste, half of the coconut cream and the salt, and stir-fry till the snow peas are crisp-tender and nonetheless a vibrant inexperienced, 1 to 2 minutes.

  2. Step 2

    Switch the snow peas to a serving plate. Drizzle with the remaining coconut cream and scatter with the contemporary herbs and peanuts. Serve with the lime wedges and, if desired, rice or noodles.

Dietary Details

Per serving (1/2 cup)

  • Energy


  • Carbohydrates

    22 g

  • Ldl cholesterol

    0 mg

  • Fats

    12 g

  • Fiber

    3 g

  • Protein

    5 g

  • Saturated Fats

    5 g

  • Sodium

    545 mg

  • Sugar

    16 g

This evaluation is an estimate primarily based on accessible substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Tenderheart” by Hetty McKinnon (Knopf, 2023).

Examined by Joe Yonan.

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