Ingredients
· 12 ounce package frozen, shelled edamame
· 2 tsp. olive oil
· 1 tsp. sesame oil
· 1 ½ tsp. lime juice
· 1 ½ tsp. Thai red curry paste
· ½ tsp. brown sugar
· ¼ tsp. soy sauce
· 1/8 tsp. garlic powder
· 1/8 tsp. ground ginger
Directions
1. Preheat the oven to 400 degrees F. Place the
edamame into a colander and rinse under cold water to thaw. Drain and set
aside.
2. In a medium bowl, combine olive oil, sesame
oil, lime juice, curry paste, brown sugar, soy sauce, garlic powder, and ginger
until well blended. Add edamame and toss well to coat.
3. Spread the edamame into the bottom of a 9x13
inch-baking dish. Bake 15 minutes, then remove from oven, stir to rotate the
beans, and return to oven for an additional 10-15 minutes. Serve warm or at
room temperature.
I served this as an
appetizer to the Sweet and Sour Smoked Tofu and Pineapple en Papillote
dish. My husband and I both enjoy edamame, so I figured instead of just
serving the regular pop beans with salt, I would opt for some different spices
to coat them. We both liked the outcome. There is a slight,
building heat to the beans – from the red curry paste. I liked that they
stayed nice and crispy, even when coated with the different spices and
oils. This dish was easy to make and do plan on making it again.
