Thai Tofu Peanut Curry

• 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

1. Fry red curry paste in peanut oil for 2 minutes or until fragrant.
2. 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.
3. Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
4. Serve the curry over rice.

coconut, red curry, chili pepper, crown broccoli, snow peas, white mushroom, carrot, peanut oil, peanut butter, hot sauce, vegetable stock, ginger, jasmine rice

Taken from www.food.com/recipe/thai-tofu-peanut-curry-411313 (may not work)