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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thai red curry coconut with pan fried tofu, snap peas & carrots over rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Thai Red Curry Coconut with Pan Fried Tofu, Snap Peas & Carrots over Rice is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have 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. Make ready 2 (12 oz) cans coconut milk
2. Prepare Package extra firm tofu
3. Prepare 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. Prepare 1/4 cup Organic BP peanut butter powder
7. Prepare 1/2 tablespoon garlic powder
8. Take 1/2 tsp red pepper flakes
9. Take 1 tablespoon soy sauce
10. Prepare 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.

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 am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!