Red Curry

Brown or white rice

Tofu

16 oz. firm tofu, drained/pressed for 20 m

3 Tbsp coconut milk

1 tsp red curry paste

salt and pepper

2 tsp cornstarch

1 Tbsp coconut oil

Curry

1 Tbsp coconut oil

2 Tbsp red curry paste

1 red onion

4 cloves garlic, minced

1 Tbsp ginger

1 head broccoli or cauliflower, chopped

1 red bell pepper

1 green red pepper

3 carrots (or 2 carrots + 6 radishes) cut in spears

1 tsp salt

1/2 tsp cayenne or black pepper

1 Tbsp sugar

1 Tbsp soy sauce

1 can coconut milk

zest and juce of 1 lime (or 1 Tbsp rice vinegar)

some chopped basil for garnish

Chili paste for heat (1/2 - 1 Tbsp)

Cook rice according to instructions
Cut Tofu into cubes ~1/2 inch thick. Mix the tofu ingredients together except oil and toss with tofu to coat. Let marinate for 15+ m.
Fry tofu in a pan until all sides are brown & crispy and remove from pan.
(You can use same pan) fry curry paste in coconut oil for about 1 m, then add onions and cook until transluscent.
Add garlic, more oil if needed, then add ginger and all the remaining vegetables
Add salt, pepper, sugar, and soy sauce and cook down on medium heat until carrots are tender-crisp (10-15 minutes)
Add coconut milk & lime zest, & tofu and simmer for 5 m
Remove from heat and add lime juice, hot chili sauce (if using), and basil. Eat with rice and/or naan and enjoy!