Peter Piper didn't pickle these peppers

And here my friends are the fruits of my labor. Ok, there wasn't much labor. These peppers practically grew themselves. I watered them a bit sure. Oh, and put them in the ground in the first place. Ok, yeah, the fruits of my labor. Some thai chilies, jalapeno, and I forget the big bell peppers (I'll fix this when I remember, tee hee).

When the pepper harvest came around I knew I needed to resurrect the Thai curry but then I'm usually not home until 7 or 8 so I want to make something quick. Enter ready to go red curry paste. You can make your own and store it in the fridge and I will because I need to do something with all these thai chilies. I just didn't this time.

Thai Red Tofu Curry

2 Tb peanut oil
1lb extra firm tofu, drained and gently pressed
2-4 Tb thai red curry paste
1 red bell pepper, sliced
1 14oz can coconut milk
4 kaffir lime leaves
Juice of 1 lime (optional)
Handful of thai basil (optional)

Cut tofu into 1/2" pieces, you pick the shape (triangle, cube, rectangle, whatever). Heat the oil in wok or lg heavy bottom pan over medium heat, add tofu and cook 3-5 minutes per side. You want to lightly brown the pieces. Do this in batches if this makes it easier, I think I did two batches in a wok. Set the tofu aside and set your wok back over the heat.
Add the curry paste to the pan and heat for 1 minute stirring a couple times. Add the red pepper and cook until slightly tender, 5 minutes or so. Add the coconut milk and stir to incorporate the curry paste and coconut milk. Add lime leaves and tofu and let the mixture simmer for 20 mins.
Serve your curry over the rice of your choice (we had brown basmati rice). Sprinkle serving with thai basil leaves and with a squeeze of lime juice (or serve with lime wedge) if desired.