Cut 9 ounces firm tofu1 medium red bell pepper, and 1 medium eggplant into smallish bite-size pieces. Finely chop 1 small onion, grate 3 cloves garlic and 1 inch ginger.
To a large pan, warm up 1 tablespoon vegetable oil, then add the choppedonion and fry for 3 minutes. Next, add gratedgarlic and ginger and fry for one more minute.
Add half of the1 can (15-oz) coconut milk and the 2 to 6 tablespoons Thai red curry paste, stir continuously, and simmer on medium-high heat until the curry paste is completely melted in the coconut milk. The red oil from the curry paste should come to the surface.Tip: Thai red curry paste is spicy, so add 2 tablespoons for a little spicy, 3 to 4 tablespoons for medium spicy, and 5 to 6 tablespoons for very spicy.
Add 1 teaspoon salt, 1 tablespoon sugar, 2 tablespoons soy sauce, and the diced tofu and simmer for 5 minutes, stirring occasionally.Tip: if you add chicken, make sure to cook it through at this stage.
Add the remaining coconut milk,1 cup vegetable broth, 1 cup frozen peas, eggplant and bell pepper you prepped before, stir, and simmer for 5 minutes, until the vegetables are tender-crisp and you reach your desired consistency.
Taste and adjust for salt, then stir in 15 leaves Thai basil.
Serve on a plate withJasmine rice, Thai Basil leaves, and Lime wedges.