Recipe of Super Quick Homemade Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

Hey everyone, it’s Jim, welcome to my recipe page. 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. This time, I will 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 popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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 cook 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. Get Package extra firm tofu
3. Prepare 2 tbsp red curry paste
4. Prepare I cup sugar snap peas
5. Take 1 cup sliced carrots; I used pre-packages store bought crinkle cut
6. Take 1/4 cup Organic BP peanut butter powder
7. Take 1/2 tablespoon garlic powder
8. Make ready 1/2 tsp red pepper flakes
9. Take 1 tablespoon soy sauce
10. Make ready Olive or sesame oil
11. Prepare Salt to taste
12. Get 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.

So that’s going to wrap this up for this exceptional 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 can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!