A rich and aromatic Thai Red Curry made with vegetables and tofu, cooked in a flavorful coconut milk-based sauce. This dish is perfect for those who love a good blend of spices and coconut.
Heat the oil in a large pan over medium heat.
Add the red curry paste and sauté for about 2 minutes until fragrant.
Pour in the coconut milk and bring to a simmer.
Add the tofu cubes and mixed vegetables. Cook for 10-15 minutes or until the vegetables are tender.
Stir in the basil leaves and cook for an additional minute.
Season with soy sauce and brown sugar, adjusting to taste.
Serve hot over steamed rice or with naan bread.
