Easiest Way to Make Speedy Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Add the curry paste and continue sautéing for one-two minutes.

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’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. 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 whole 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 can achieve it.

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. Prepare Package extra firm tofu
3. Prepare 2 tbsp red curry paste
4. Get I cup sugar snap peas
5. Take 1 cup sliced carrots; I used pre-packages store bought crinkle cut
6. Get 1/4 cup Organic BP peanut butter powder
7. Get 1/2 tablespoon garlic powder
8. Prepare 1/2 tsp red pepper flakes
9. Prepare 1 tablespoon soy sauce
10. Get Olive or sesame oil
11. Take Salt to taste
12. Take 4-6 cups cooked rice

Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas.

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.

Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas. Squeeze excess water from tofu, chop into cubes and season with salt and pepper. Add groundnut oil to pan, heat to a medium high, fry tofu turning occasionally until golden. At this point the vegetables should be brightly coloured, golden in some places, and cooked but still crisp.

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. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!