Thai Tofu Peanut Curry - cooking recipe

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

Preparation

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.