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

Hello everybody, 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. For mine, I’m gonna make it a bit tasty. 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 favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. 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 can achieve that.

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

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

Instructions 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.

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