Go Back
Simple Snow Peas with Red Curry Coconut Broth Recipe - Hello Veggie

Simple Snow Peas with Red Curry Coconut Broth

Reprinted with permission from 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman

Course Main
Cuisine Thai
Keyword vegan


  • 1 cup dry jasmine rice
  • 1 tbsp coconut oil
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 1 jar red curry paste 4-oz
  • 2 cans full-fat unsweetened coconut milk 14-oz
  • 2 tbsp tamari sauce
  • 2 cups fresh snow peas washed with the ends trimmed
  • 1⁄4 cup toasted cashews roughly chopped (optional)
  • 1 lime cut into wedges (optional)


  1. Prepare the jasmine rice according to the package directions.

  2. 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.

  3. Stir in the red curry paste and increase the heat to medium. Briefly toast the curry paste until fragrant, 2 to 3 minutes

  4. 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.

  5. Serve immediately over the jasmine rice. Top with the cashews and lime, if desired.

Recipe Notes

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.