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.
Components
Servings: 4 Per serving (1/2 cup)
Instructions
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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.
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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.
