Ingredients
1/4
tsp red-curry paste or 1 1/4 tsp Thai Kitchen roasted red-chile paste
1/2
cup thinly sliced shallots (about 2 medium)
1
lb sugar snap peas, trimmed
1/2
cup loosely packed thinly sliced fresh mint
Directions
1.
Stir together chile paste and 2 tablespoons water in a small cup.
2.
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.
3.
Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.
4.
Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.
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