Serious Eats: Recipes

Dinner Tonight: Snap Peas, Chili Paste, and Mint

I usually don't have to worry about making use of a pound of snap peas. But after finding an unbelievable deal at Stanley's, our local produce superstore, I had to figure out what to do with the green guys, and fast. For the first couple of days, I ate them boiled with whatever else I was eating. By day three, I decided to find a recipe specifically designed for them. That's how I came across this Gourmet recipe.

The original called for red curry paste, which I never seem to have. It probably would have thickened the sauce, but I just used my on-hand chili paste—more vinegary, but still a perfect match for mint and lime. Next time, I'd double the amount of paste to spice it up, and add more mint. It's not a bad side dish.

I still have a few peas left. Any good ideas?

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

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