Peanut Curry Tofu In Spicy Wonton Cups Recipes

THE BEST THAI CURRY-PEANUT SAUCE

The Best Thai Curry-Peanut Sauce image

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

Provided by The_Martins

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 28

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Steps:

Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g

THAI TOFU PEANUT CURRY

Thai Tofu Peanut Curry image

Make and share this Thai Tofu Peanut Curry recipe from Food.com.

Provided by cvineer

Categories Curries

Time 1h

Yield 10-12 , 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 (14 ounce) cans coconut, milks
3 tablespoons red curry paste
1 chili pepper
1 large crown broccoli
1 lb snow peas
1/2 lb white mushroom
1 carrot
3 tablespoons peanut oil
5 tablespoons peanut butter
3 tablespoons siriracha hot sauce
1/4 cup vegetable stock
1 (14 ounce) package extra firm tofu
3 tablespoons shredded ginger
3 cups uncooked jasmine rice

Steps:

Fry red curry paste in peanut oil for 2 minutes or until fragrant.
In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
Serve the curry over rice.

Nutrition Facts : Calories 1157, Fat 87.4, SaturatedFat 70.1, Sodium 229.4, Carbohydrate 86.1, Fiber 25.2, Sugar 13.6, Protein 21.2

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