Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. 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 get started with this particular recipe, we must first prepare a few ingredients. 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. Take Package extra firm tofu
3. Prepare 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. Get 1/4 cup Organic BP peanut butter powder
7. Make ready 1/2 tablespoon garlic powder
8. Get 1/2 tsp red pepper flakes
9. Prepare 1 tablespoon soy sauce
10. Get Olive or sesame oil
11. Take Salt to taste
12. Prepare 4-6 cups cooked rice

Prepare Package of extra firm tofu. Prepare of I cup sugar snap peas. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, thai red curry coconut with pan fried tofu, snap peas & carrots over 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.

Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. This time, I will make it a little bit unique. Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden. Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy.

So that’s going to wrap it 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 confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!