Simple Snow Peas with Red Curry Coconut Broth

Serves 2

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)

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.

Recipe from 5-Ingredient Vegan Cooking by Kate Friedman (Page Street, Publishing Co. 2021). Photography by Kate Friedman.