Hey everyone, it is John, welcome to my recipe site. 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. It is one of my favorites. For mine, I will make it a little 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 favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first 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 that.

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

1. Make ready 2 (12 oz) cans coconut milk
2. Prepare Package extra firm tofu
3. Prepare 2 tbsp red curry paste
4. Make ready I cup sugar snap peas
5. Get 1 cup sliced carrots; I used pre-packages store bought crinkle cut
6. Make ready 1/4 cup Organic BP peanut butter powder
7. Make ready 1/2 tablespoon garlic powder
8. Take 1/2 tsp red pepper flakes
9. Get 1 tablespoon soy sauce
10. Prepare Olive or sesame oil
11. Get Salt to taste
12. Take 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.
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 that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!