Simple Way to Make Super Quick Homemade Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Perfect Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice estimated approx 1 hr.

To begin with this particular recipe, we must prepare a few ingredients. 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 it.

I love Thai cuisine! I could eat it every day. I often play around with curry pastes & dry curry spices in my cooking. In this recipe, I added peanut powder for added protein.

Ingredients and spices that need to be Get to make Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice:

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

Instructions to make 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.

While that is in no way the end all be guide to cooking quick and easy lunches it's great food for thought. The expectation is that this will get your creative juices flowing so you are able to prepare wonderful lunches for the own family without needing to accomplish too horribly much heavy cooking from the practice.

So that is going to wrap it up for this special food Recipe of Any-night-of-the-week Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!