Thai Spice Crispy Edamame

Oven-roasted shelled edamame tossed in a Thai red curry, lime and sesame glaze.

🍳 Cook: 25 min

Ingredients

12 oz	340 g	frozen, shelled edamame
2 tsp	10 ml	olive oil
1 tsp	5 ml	sesame oil
1 1/2 tsp	7.5 ml	lime juice
1 1/2 tsp	7.5 ml	Thai red curry paste
1/2 tsp	2.5 ml	brown sugar
1/4 tsp	1.3 ml	soy sauce
1/8 tsp	0.6 ml	garlic powder
1/8 tsp	0.6 ml	ground ginger
—		chopped cilantro (optional, for garnish)

Preheat the oven to 400°F (200°C). Place the edamame into a colander and rinse under cold water to thaw. Drain and set aside.
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.
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. Garnish with fresh cilantro and serve warm or at room temperature.