This easy vegan curry is so flavorful and colorful!
Make baked tofu. (This part can be done even a day in advance and kept in the refrigerator until added to curry.)
While tofu is baking, chop 3 peppers (or use frozen). Place remaining 2 tablespoons coconut oil in pan and saute peppers until almost tender.
Add red curry paste and stir to release flavors for about 1 minute.
Add coconut milk, broth, fish sauce (if using), and maple syrup.
Add frozen green beans; simmer on low until tofu is done baking.
Add baked tofu and chopped basil. Simmer until warmed throughout.
Serve over cauliflower rice or brown rice. Leftovers are delicious, as all the flavors have more time to blend together.