1-First Step: Mise en Place Chop all vegetablesChop all vegetables: slice bell pepper, zucchini, carrot into thin pieces for even cooking. Cube tofu and press lightly with a towel to remove excess water. Measure out red curry paste, coconut milk, and seasonings. Have basil and cilantro ready for garnish. This setup keeps cooking smooth and fast.

2-Second Step: Sauté the Aromatics Heat 2 tablespoons vegetable oil in a large skillet or wok over medium heat for 1 minute. Add 2 tablespoons red curry paste. Stir for 1-2 minutes until fragrant; the color deepens and aroma fills the kitchen. Watch closely to avoid burning, which can make it bitter.

3-Third Step: Add Coconut Milk and Broth Pour in the full can of coconut milk and 1 cup vegetable broth. Stir well to blend with the paste, about 2 minutes. Bring to a gentle simmer. The sauce thickens slightly as cream rises. Scrape any bits from the pan bottom for full flavor.

4-Fourth Step: Cook the Vegetables Add carrot slices first; cook 3 minutes to soften. Stir in broccoli, bell pepper, zucchini, and snap peas. Simmer 5-7 minutes until veggies reach desired tenderness, crisp-tender ideal. Stir occasionally. Taste and adjust with more paste for extra heat.

5-Fifth Step: Add Tofu and Seasonings Gently add tofu cubes to avoid breaking. Pour in 2 tablespoons soy sauce and 1 tablespoon brown sugar. Simmer 3-4 minutes more. Squeeze in lime juice last to preserve brightness. Stir once, then remove from heat.

6-Final Step: Finishing Touches and Serving Taste for balanceTaste for balance: add sugar for sweet, lime for acid, or soy for salt. Tear basil and cilantro over top. Serve hot over jasmine rice or rice noodles. Garnish with extra herbs. Pairs great with a side salad. For inspiration on similar dishes, see this Thai red curry with chicken.