To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil, the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you’re adding crispy tofu, stir it in now.
Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
