Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice
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.
Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice
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.
Open in Cookpad AppSteps
- 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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