This completely effortless dish is redolent of my mother’s almighty vegetable stir-fries – her sweet, crisp greens, glazed in a rich sauce or seasonings, are always a confident accompaniment to white rice (or noodles).
Ingredients
SERVES 4
Method
- Heat a large frying pan over medium–high heat and add a drizzle of oil. Add the snow peas and garlic and stir-fry for 1 minute until the snow peas are bright green. Add the curry paste and coconut cream, then season with sea salt and stir-fry for another 1–2 minutes, until the snow peas are crisp-tender and still vibrantly green.
- Remove from the heat and transfer the snow peas to a serving plate. Drizzle with a little more coconut cream and scatter with the herbs and peanuts. Serve with lime wedges and eat on its own as a side dish, or with rice or noodles as a complete meal.
 | This recipe is an edited extract from Tenderheart by Hetty Lui McKinnon. Published by Plum, photography by Hetty Lui McKinnon |
