snap peas in green curry broth

It’s not your ordinary side of peas, carrots and potatoes, but they go together just as well as always. Here, instead of your standard frozen peas, are a cache of just-in-season sugarsnap peas, with their edible, crunchy pods. Something about their shape, especially once split open, reminded me of an oblong shellfish, like mussels. I love mussels in a coconut green curry-infused broth. So why not fresh snap peas, in all their green sweetness, for something like that instead?