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

Hey everyone, I hope you are having an incredible 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. One of my favorites. For mine, I am going to make it a bit unique. 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 well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine 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 first 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 can achieve it.

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

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

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