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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. One of my favorites. For mine, I will 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 in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something which I’ve loved my whole life.

To get started 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 it.

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

1. Take 2 (12 oz) cans coconut milk
2. Get Package extra firm tofu
3. Take 2 tbsp red curry paste
4. Prepare I cup sugar snap peas
5. Prepare 1 cup sliced carrots; I used pre-packages store bought crinkle cut
6. Get 1/4 cup Organic BP peanut butter powder
7. Prepare 1/2 tablespoon garlic powder
8. Take 1/2 tsp red pepper flakes
9. Make ready 1 tablespoon soy sauce
10. Take Olive or sesame oil
11. Get 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. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!