This vegan curry is easy and delicious! It makes a large batch, perfect for a crowd or for the freezer!
Pour the neutral oil into a large pan and heat on medium-high. Add onions, cooking until translucent, about 3-4 minutes. Add garlic and ginger, and cook another 2-3 minutes.
Add Thai red curry paste and stir to coat aromatics.
Add the tofu and sauté for 3-4 minutes.
Pour in the coconut milk, Almond Breeze, cilantro, basil, lime juice and zest, brown sugar, salt, and the Thai chili/kaffir lime leaves if using. Stir and cook for 20 minutes on medium-low heat.
Add vegetables and cook for another 20 minutes, stirring occasionally. You can cook the curry longer or shorter, depending on your desired consistency. It will thicken somewhat during cooking and standing.
Serve over hot rice.