Reprinted with permission from 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman
Prepare the jasmine rice according to the package directions.
Add the coconut oil to a large, deep-sided skillet. Turn the burner on to medium and heat the oil until shimmering. Add the garlic and ginger and sauté on medium-low heat until fragrant, 1 to 2 minutes.
Stir in the red curry paste and increase the heat to medium. Briefly toast the curry paste until fragrant, 2 to 3 minutes
Add the coconut milk and tamari sauce. Bring to a simmer. Add the snow peas to the coconut milk broth. Cook until the peas become bright green.
Serve immediately over the jasmine rice. Top with the cashews and lime, if desired.
Coconut oil has a wonderful flavor and a low smoke point. An oil’s smoke point is the temperature at which the oil starts to break down. This occurs at 350°F (175°C) for coconut oil. When cooking with it, be sure to monitor the heat of the pan to prevent the oil from smoking.
Two large cloves of garlic are about equal to 1 tablespoon (9 g) of minced garlic.
A thumb-sized piece of fresh ginger is about equal to 1 tablespoon (6 g) of minced ginger.