Sugar Snap Peas With Thai Curry Sauce

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Satisfyingly fresh, sweet and slightly spicy!

Ingredients

4 tablespoons butter
1/2 teaspoon prepared Thai red curry sauce (or more, to taste)
1-1/2 lbs. sugar snap peas, ends trimmed
1/2 cup water
2 ounces fresh organic spearmint, chopped
1-1/2 tablespoons lime juice, freshly squeezed
Salt, to taste


Directions

Heat 2 tablespoons butter in a saucepan over medium heat. Add the curry sauce and mix well into the melted butter. Toss the peas in this mixture until coated. Add water, cover slightly so that steam can escape, and let steam for about 5 minutes. Remove the lid and boil off any excess water. Add in the remaining butter, mint, and lime juice and toss. Add salt to taste if desired. Serves 4 to 6.

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