A beautiful and light lunch or side of delicious snap peas in a robust dressing, served on hearty rice.
Recipe from J.R. Organics.
-20 snap peas
-1 t lime juice
-1/2 t red curry paste
-1/2 t olive oil
-1/2 c brown rice
Trim the snap peas, 20 is the number I used, it was for a lunch to be split by 2 people, lightly coat in olive oil and a dash of salt and pepper. Roast the snap peas at 450 for 8-12 minutes.
Meanwhile, prepare the red curry dressing by mixing lime juice, olive oil, and red curry paste. When the snap peas finish roasting, toss them in the dressing. Serve on a mound of rice.
This was an easy meal to prepare with a simple clean-up, and made a perfect lunch portion for 2. The vibrant color is matched by the pronounced flavor of the curry, cut by the acid of the lime. To elevate the brown rice, I added 1/2 T butter, a pinch of salt and a squirt of lime.