Combine the rinsed rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff.
Heat 1 teaspoon coconut oil in a nonstick skillet over medium-high heat. Cook the tofu cubes 6-8 minutes, turning occasionally, until golden on most sides. Remove and set aside.
In a large pot or wok, heat the remaining coconut oil over medium heat. Add onion and cook 3 minutes until softened. Add the curry paste and cook 1-2 minutes, stirring, until fragrant.
Pour in the coconut milk and vegetable broth, stirring to dissolve the paste. Bring to a gentle simmer, then add the bell pepper and broccoli and cook 5 minutes.
Add the snap peas, crisped tofu, soy sauce, and brown sugar. Simmer 3-4 minutes until the vegetables are crisp-tender. Remove from heat and stir in the lime juice.
Spoon the curry over jasmine rice and top with Thai basil and crushed peanuts.
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