Without fail recipe ultimate Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice easy, yummy, practical.
Ingredients all Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice
Needed : cans coconut milk.
Prepare : extra firm tofu.
Needed : red curry paste.
Needed : I cup sugar snap peas.
Needed : sliced carrots; I used pre-packages store bought crinkle cut.
Needed : Organic BP peanut butter powder.
Prepare : garlic powder.
Needed : red pepper flakes.
Needed : soy sauce.
Needed : Olive or sesame oil.
Needed : Salt to taste.
Prepare : cooked rice.
Step by Step Cooking Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice
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).
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..
Cook 4-6 cup of rice per packaging directions.
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..
In small saucepan or skillet, brown tofu in peanut oil to preferred tenderness & browning..
Put desired amount of cooked rice & curry sauce into bowls, top with vegetables & tofu. Garnish with black sesame seeds..
