Step-by-Step Guide to Make Favorite Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. It is one of my favorites. For mine, I will make it a little 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 popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first 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. Get 2 (12 oz) cans coconut milk
2. Prepare Package extra firm tofu
3. Make ready 2 tbsp red curry paste
4. Take I cup sugar snap peas
5. Get 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. Make ready 1/2 tsp red pepper flakes
9. Get 1 tablespoon soy sauce
10. Get 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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