Simple Way to Prepare Ultimate Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

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

Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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 that.

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

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

Steps 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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