Easiest Way to Recipe Yummy Thai Red Curry Coconut with Pan Fried Tofu Snap Peas Carrots over Rice

Without fail making ultimate Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice easy, fast, practical.

Good Evening every body, at this time you get present recipe Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice with 12 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice.

Ingredients for Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

1. Needed 2 (12 oz) : cans coconut milk.

2. Prepare Package : extra firm tofu.

3. Prepare 2 tbsp : red curry paste.

4. Prepare : I cup sugar snap peas.

5. Prepare 1 cup : sliced carrots; I used pre-packages store bought crinkle cut.

6. Needed 1/4 cup : Organic BP peanut butter powder.

7. Prepare 1/2 tablespoon : garlic powder.

8. Prepare 1/2 tsp : red pepper flakes.

9. Needed 1 tablespoon : soy sauce.

10. Prepare : Olive or sesame oil.

11. Prepare : Salt to taste.

12. Needed 4-6 cups : cooked rice.

If all ingredients Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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..

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