How to Prepare Speedy Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook thai red curry coconut with pan fried tofu, snap peas & carrots over rice using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice:

1. Get 2 (12 oz) cans coconut milk
2. Prepare Package extra firm tofu
3. Prepare 2 tbsp red curry paste
4. Make ready I cup sugar snap peas
5. Prepare 1 cup sliced carrots; I used pre-packages store bought crinkle cut
6. Take 1/4 cup Organic BP peanut butter powder
7. Make ready 1/2 tablespoon garlic powder
8. Prepare 1/2 tsp red pepper flakes
9. Prepare 1 tablespoon soy sauce
10. Take Olive or sesame oil
11. Get Salt to taste
12. Make ready 4-6 cups cooked rice

Instructions to make Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice:

1. Add oil & red curry paste to med/hot sauce pan or pot, warm paste in the oil; stir to incorporate it. (This brings out the flavors; careful not to burn it)
2. Pour in coconut milk into sauce pan & add peanut butter powder; wish in. Bring to a boil & lower heat. Simmer sauce while vegetables, tofu & rice are cooking.
3. Cook 4-6 cup of rice per packaging directions
4. In separate pan, add oil & vegetables, cook until preferred tenderness. (I like to cook mine in a separate pan, so that I may place the vegetables on top of the soup. This adds color during plating). Salt to taste. I use a smidge of Himalayan salt that I keep handy while cooking.
5. In small saucepan or skillet, brown tofu in peanut oil to preferred tenderness & browning.
6. Put desired amount of cooked rice & curry sauce into bowls, top with vegetables & tofu. Garnish with black sesame seeds.

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