SNAP PEAS WITH CHILE AND MINT

Snap Peas with Chile and Mint image

Yield Makes 4 side-dish servings

Number Of Ingredients 8

1/4 teaspoon red-curry paste or 1 1/4 teaspoons Thai Kitchen roasted red-chile paste
3 tablespoons water
1 tablespoon vegetable oil
1/2 cup thinly sliced shallots (about 2 medium)
1 lb sugar snap peas, trimmed
1 teaspoon salt
2 teaspoons fresh lime juice
1/2 cup loosely packed thinly sliced fresh mint

Steps:

Stir together chile paste and 2 tablespoons water in a small cup.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes.
Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.
Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.