Recipe of Favorite Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

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Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started 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 0 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. Get 2 (12 oz) of cans coconut milk.
2. Prepare Package of extra firm tofu.
3. Make ready 2 tbsp of red curry paste.
4. Take of I cup sugar snap peas.
5. Take 1 cup of sliced carrots; I used pre-packages store bought crinkle cut.
6. Make ready 1/4 cup of Organic BP peanut butter powder.
7. Take 1/2 tablespoon of garlic powder.
8. Prepare 1/2 tsp of red pepper flakes.
9. Prepare 1 tablespoon of soy sauce.
10. Make ready of Olive or sesame oil.
11. Prepare of Salt to taste.
12. Take 4-6 cups of cooked rice.

Add groundnut oil to pan, heat to a medium high, fry tofu turning occasionally until golden. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas.

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

Add the broccoli to the pan along with the tofu and a good pinch of salt. Taste the curry and add some salt if you think it needs it. Heat the frying pan or wok over medium heat and add the marinated tofu. Scrape leftover marinade from the bowl to the pan. Add salt and black pepper and mix well.

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