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

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

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

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

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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