In a food processor blend together all the paste ingredients until it becomes well incorporated and a paste like consistency.
In a large pot heat oil and saute curry paste for 2-3 minutes or until fragrant.
Add in your coconut milk and bring to a simmer. Add the peanut butter, brown sugar, soy sauce, kefir lime leaves, half of your basil and your vegetables. Simmer while stirring occasionally until vegetables become slightly tender, about 5-10 minutes.
Optional…. I like to add my cubed tofu into and air fryer or oven to make crispy but you don’t have to.
At this point when vegetables become soft add in your tofu and lime juice. And cook for another 2 minutes. Top with crushed peanuts and remain Thai basil. Serve with a side of rice and enjoy!
