Directions
First prepare rice and wash, peel, cut the all of your vegetables. I used broccoli, sugar snap peas, bell pepper, spring onion, corn and peas here.
Heat up coconut oil in a large wok and stir in curry paste. Keep stirring for about a minute until paste is fragrant, then add coconut milk and water, sugar, coconut aminos and kaffir lime leaves and bring to a boil. Add veggies and let them simmer until they are tender but not overcooked. Add fresh lime juice and Thai basil at the end.

Tofu:
For 2 servings I use half a block extra firm sprouted tofu. Press out excess liquid and cut it into large pieces. Heat up a splash of cooking oil in a non stick pan and sear tofu on all sides until lightly browned, then add some coconut aminos/soy sauce or any other seasoning of choice and pan fry for a couple more minutes from all sides. To make the dish even easier, you can skip the pan frying step and let tofu simmer with the veggies.

Serve curry with tofu and rice and enjoy!