This fabulous recipe is part of Rohan Patel’s Thai Table, which he prepared in partnership with Freshly Kenya and Green Spoon. Follow him on Cook and Canon for more foodie inspiration.
200g unshelled edamame (with the shell)
½ tsp Coconut oil
½ tsp sesame oil
½ tsp chilli oil / Daillie’s Organic Chilli flakes (optional or adjust depending on desired heat level)
½ heaped tsp Thai Red Curry paste
½ tsp light soy sauce
½ tsp brown sugar
1 tsp pink himalyan salt
1 tsp lemon juice
½ tsp garlic, minced
½ tsp ginger, minced
- Bring a medium pot of salted water to a boil.
- Blanch the edamame for 3 minutes and then immediately run under cold water for 30 seconds to prevent further cooking.
- In a saucepan, add the remaining ingredients (except the sesame oil) and fry for 30 seconds on medium heat before adding the edamame to the pan. Toss to coat the edamame in the sauce.
- Before serving, drizzle with sesame oil.
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