Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. It is one of my favorites food recipes. 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 popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s 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’ve loved my entire life.

To get started with this 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 cook that.

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

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

So that is going to wrap this up for this special food thai red curry coconut with pan fried tofu, snap peas & carrots over rice recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!