Thai Red Curry Coconut With Pan Fried Tofu, Snap Peas & Carrots Over Rice Recipe by Angela McWilliams
Cooking Instructions 1 hr 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. 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) 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. 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 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. 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. 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. 6 Put desired amount of cooked rice & curry sauce into bowls, top with vegetables & tofu. Garnish with black sesame seeds. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Avocado tuna salad Creamy Cajun Chicken Sausage Pasta BBQ Meatloaf with a Kick! Eazy-Peazy AirFryer BBQ Chicken Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Avocado tuna salad Creamy Cajun Chicken Sausage Pasta BBQ Meatloaf with a Kick! Eazy-Peazy AirFryer BBQ Chicken Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Eggless Coffee Cupcake Oil base vanilla cake recipe 👍🏻 Corn papad chaat Parshe (Fish) Fry Creamy Fruit Salad French fries Aubergine tahini dip - Moutabal or baba ghannouj Fresh fruit chaat Classic Gajar Halwa Papad (Papad Chat) Eggless Coffee Cupcake Oil base vanilla cake recipe 👍🏻 Corn papad chaat Parshe (Fish) Fry Creamy Fruit Salad French fries Aubergine tahini dip - Moutabal or baba ghannouj Fresh fruit chaat Classic Gajar Halwa Papad (Papad Chat)