Curried Peas with Cream

– recipe courtesy of Dairy Farmers of Canada

Curried Peas with Cream

2 cups (500 mL) frozen peas
½ tsp (2 mL) butter
1 tsp (5 mL) minced garlic
1 tsp (5 mL) minced gingerroot
2 tsp (10 mL) Madras curry paste
½ cup (125 mL) 35% whipping cream
1/8 tsp (0.50 mL) salt
1/8 tsp (0.50 mL) pepper

BRING 1/2 cup (125 ml) water to the boil in a small saucepan. Add peas and simmer for two minutes.

STRAIN and set aside. Just before you're ready to eat, heat butter in the same saucepan over medium heat. Add garlic, ginger and sauté for 30 seconds. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add cream and, simmer, stirring, for two to three minutes or until paste is incorporated and cream thickens slightly.

RETURN peas to the pan and season with salt and pepper. Stir to coat and serve immediately.

Serves four.