Slightly Spicy Sugar Snap Peas with Mint & Lime
- ¼ tsp. Thai red curry paste
- ¾ lb. sugar snap peas, trimmed
- 2 Tbs. unsalted butter
- 2 Tbs. thinly sliced fresh mint
- 2 tsp. fresh lime juice
- Kosher salt
Heat 1 Tbs. of the butter in a medium saucepan over medium heat. As soon as the butter melts, add the curry paste and mash it around with the back of a fork until it’s mostly broken up and distributed through the butter. Add the peas and toss with tongs to coat in the butter. Add 1/3 cup water, c...