Step-by-Step Guide to Prepare Thomas Keller Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first 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 that.

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

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

Steps 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.

So that’s going to wrap it up for this special food thai red curry coconut with pan fried tofu, snap peas & carrots over rice recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!