Appetizers are the socially acceptable method to spoil your appetite.
Not being able to polish our plates because we overdid it on our host’s pre-meal cowboy caviar and crostini is met with sympathy and understanding; barely pushing our food around because, one hour before arriving, we snacked as if our host has a history of serving burnt meatloaf is not.
Aren’t appetizers really snacks dressed up, spread on a pretty plate, and served just before dinner? Isn’t my Monday-morning ponytail a “chic top-knot?” Attitude is everything.
Whether it’s buffalo dip at a friend’s game watch or crusty bread at an Italian bistro, appetizers are the popular kid at the meal. Who doesn’t love a healthy helping of bruschetta, nachos, or egg rolls? If you are hosting a dinner party, adding an appetizer to your menu is a bit of extra effort, but consider the rewards:
- Look, it’s an appetizer! Subtext: I am so classy.
- Alleviates initial hunger. Subtext: I routinely stuff my face with chips while cooking, but it would be rude to do so in front of you. Care to join me?
- Adds instant variety to the meal. Subtext: I needed an excuse to buy these six different cheeses.
- Fun pre-dinner distraction. Subtext: I am running 30 minutes behind schedule. Please occupy yourselves with this dip.
- Overall delight. Subtext: You ate so many of my scrumptious meatballs, your appetite is surely ruined. Now, I will have leftovers from the main event and won’t be forced to cook two nights in a row.
I would like to dupe you into believing that whenever I host a friend for dinner, I whip out a gorgeous spread of antipasto and a hot tray of mini-quiches. In reality, my typical routine is: Rip open bag of tortilla chips; place beside jar of salsa. On a good night, I dump the salsa into a bowl.
Some occasions, however, call for a little extra creativity. Perhaps you are throwing a cocktail party where appetizers will be the focal point. Perhaps you need to impress your mother-in-law. Perhaps you realize 30 minutes before your guests arrive that you are OUT OF TORTILLA CHIPS.
Meet appetizer Plan B: Thai Spice Crispy Edamame.
When I discovered my chip shortage, I dove into the freezer in hopes of finding salvation beyond Ben’s Eggo waffles and our spontaneously reproductive supply of leftover chili and muffins. Hiding behind the whole chicken I purchased on impulse (and haven’t touched since) lay my deliverance: Frozen shelled edamame.
To pump-up this convenient ingredient, I turned to Thai spices. Thai spices are in abundance around our apartment thanks to 1. My obsession with Southeast Asian food, and 2. The fact that Ben married me for my Thai peanut stir fry. {PS. If you check out the stir fry recipe on my blog, please don’t judge it by the photos—I find them pretty embarrassing now. I promise the taste delivers, even though the pictures don’t!} I tossed the edamame in a tasty blend of red curry and ginger, popped it into the oven, then finished it with a bit of fresh cilantro. Ta-dah! Thai Spice Crispy Edamame to the rescue.
Friends, I am going to open my own Thai food cart. The name will be either “Thai-namite!” or maybe “Thai-riffic!” and the menu will consist of a single item: Thai Spice Crispy Edamame. I’ll make a fortune, retire in five years, then live out my days in Florida, happily munching Thai Spice Crispy Edamame until I deplete the world’s supply of soybeans.
Thai Spice Crispy Edamame bursts with flavor in every bean. The soybeans have a nice crunch, and the blend of Thai red curry, soy sauce, and ginger provides complex layers of spice, without complex preparation. A final toss with chopped cilantro adds freshness.
While we are shoveling fistfuls of Thai Spice Crispy Edamame into our mouths, it’s kind of a bonus to remember that this chow is good for us too! Hello protein. Plus, since Thai Spice Crispy Edamame can be prepared hours in advance, then served at room temperature, it’s an ideal party appetizer. Make Thai Spice Crispy Edamame earlier in the day, forget about it while you go about your business, then quickly garnish with cilantro just before guests arrive.
Whether you are seeking to impress or throwing a PJ jam, Thai Spice Crispy Edamame belongs on your appetizer list. You’ll love its simplicity of preparation, and your guests will love its flavor.
Subtext: I’ll be devouring a big ol’ bowl of Thai Spice Crispy Edamame while watching this week’s episode of Downton Abbey. Sounds Thai-riffic.
Thai Spice Crispy Edamame
Ingredients
- 1 package frozen, shelled edamame (12 ounces)
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- 1 1/2 teaspoons lime juice
- 1 1/2 teaspoons Thai red curry paste
- 1/2 teaspoon brown sugar
- 1/4 teaspoon soy sauce
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- Chopped cilantro optional for garnish
Instructions
- Preheat the oven to 400 degrees F. 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.
Nutrition
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I love your subtexts…I always need an excuse to buy 6 different cheese ;) Anyways I would happily ruin my dinner with this.
Thanks Abby!
P.S. Can we buy 6 different cheeses, just because?
I’ve never actually had edamame except at the local sushi restaurant. I avoided them forever, just because… well, mostly because they were really green and looked like lima beans which I can’t stand. Then I tried them one day and I loved them!! I really need to try to make them myself, and the ingredients you have here are all on my happy list.
Looks can definitely be deceiving! I love the little green guys too. Love that you place these spices on your “happy list”. They are at the top of mine too!
This sounds delicious. Have you tried them with green or other type curry paste?
Hi! So far, I’ve only done red, because its my favorite, but you can certainly adjust the spices to fit your tastes. Hope you enjoy it, whichever flavor you choose!
What a great idea. I wasn’t expecting this when I saw it on ziplist. Awesomeness describes it. Had edamame as a snack in restaurants but usually in the shell and salted, but my son came home from University with a package of frozen edamame, and created a new staple in our house. Please check out my site for a great edamame salad with a kick – foodinspires.com. Cheers and love the freshness of your site – and your recipes. All the best!
Thank you so much Chris! Hope you enjoy it–it’s one of our fave snacks too!
I looked around for peeled edamame. Fortunately another package caught my eye while looking at edamame (unpeeled). Apparently it is sometimes called mukimame. I’m not much into vegetarian but I had all the ingredients other than the soybeans so figured I’d try it.
Interestingly, it is the same price and weight to get it peeled which sounds like a small bargain.
Hi,
Mine came out not very crunchy. Do you thaw them before mixing with the spices or mix them frozen and then bake?
Hi Kevin,
I’m sorry these didn’t come out as crunchy as expected! Maybe they needed to bake a bit longer? I thawed my edamame first before using them.
How to make this more kid friendly? I am doubtful they would like the spicy hot.
Hi Penny, you could decrease the amount of red curry paste—that’s the only source of spice in this recipe. I hope everyone enjoys them!
Has anyone tried this recipe? I think the time or temperature is wrong. Mine ended up being very dark and crunchy, not green like the picture.
Hi Cathy, that’s the time and temperature that worked for me, but it sounds like it may have cooked faster than I experienced. I’m sorry to hear you didn’t have good results—everyone’s oven seems to be different, so I’d keep an eye on it earlier next time if you decide to try again.