Method

1. In a small saucepan, bring 1/2 cup (125 ml) water to a boil .
2. Add peas and simmer for 2 minutes. Strain and set aside.
3. Just before serving, heat butter in the same saucepan over medium heat.
4. Add garlic, ginger and sauté for 30 seconds.
5. Add curry paste and cook, stirring, for 30 seconds or until fragrant.
6. Add cream and, simmer, stirring, for 2 to 3 minutes or until paste is incorporated and cream thickens slightly.
7. Return peas to the pan and season with salt and pepper. Stir to coat and serve immediately.