Ingredients

• 1/4 teaspoon red-curry paste or 1 1/4 teaspoons Thai Kitchen roasted red-chile paste
• 3 tablespoons water
• 1 tablespoon vegetable oil
• 1/2 cup thinly sliced shallots (about 2 medium)
• 1 lb sugar snap peas, trimmed
• 1 teaspoon salt
• 2 teaspoons fresh lime juice
• 1/2 cup loosely packed thinly sliced fresh mint

Instructions

1. Stir together chile paste and 2 tablespoons water in a small cup.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes.
3. Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.
4. Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.