Heat a dutch oven or large pan over medium-high heat and add the olive oil. Once hot, add the tofu in a single layer and cook until golden brown on all sides, turning occasionally. Transfer to a plate and set aside.

Reduce the heat to medium and add the olive oil for the curry. After 90 seconds when the oil is hot, add the shallots and cook for 2-3 until softened.

Stir in the red curry paste, ginger, and bird’s eye chilies, cooking for 30 seconds while stirring continuously.

Pour in the coconut milk, water, brown sugar, lime juice, and salt. Bring to a simmer over medium-low heat.

Once the liquid is hot, add the broccoli, green beans, and red bell pepper. Stir well and cook for 3-4 minutes until the vegetables are tender to your liking. (I prefer the veggies crisper, but some folks will prefer them more heavily cooked).

Return the fried tofu to the pan along with the Thai basil and cook for 2 more minutes, until the leaves wilt and the tofu has a chance to get fully coated in curry.

Serve hot with jasmine rice, garnished with chili oil, cilantro, additional Thai basil, and sliced bird’s eye chilies if desired.