Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re 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 begin with this particular recipe, we have to prepare a few components. 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. Take 2 (12 oz) cans coconut milk
2. Prepare Package extra firm tofu
3. Get 2 tbsp red curry paste
4. Make ready I cup sugar snap peas
5. Make ready 1 cup sliced carrots; I used pre-packages store bought crinkle cut
6. Prepare 1/4 cup Organic BP peanut butter powder
7. Take 1/2 tablespoon garlic powder
8. Take 1/2 tsp red pepper flakes
9. Make ready 1 tablespoon soy sauce
10. Make ready 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 with this special food thai red curry coconut with pan fried tofu, snap peas & carrots over rice recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!