Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice
Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. 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 cook it.

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. Get Package extra firm tofu
  3. Make ready 2 tbsp red curry paste
  4. Prepare 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. Prepare 1/2 tablespoon garlic powder
  8. Prepare 1/2 tsp red pepper flakes
  9. Make ready 1 tablespoon soy sauce
  10. Prepare Olive or sesame oil
  11. Prepare Salt to taste
  12. Get 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.

So that’s going to wrap this up with this special food thai red curry coconut with pan fried tofu, snap peas & carrots over rice recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!