Thai Red Veggie Curry

4 Tbsp red curry paste
2 cans coconut milk (I used one regular and one lite)
1-2 Tbsp oil (I used coconut oil)
1 package firm tofu cut into bite sized cubes
1 red bell pepper sliced
1 onion sliced
1 cup snow peas
1 carrot sliced
1 can straw mushrooms
1/2 cup bamboo shoots
1/4 cup basil chopped
1/4 cup cilantro chopped
2 Tbsp fish sauce
1 Thai chili (add another if you love heat but be careful)
1/2 Tbsp brown sugar (I used natural sugar)
1/2 - 1 Tbsp ginger minced
2-3 stalks lemongrass, cut off very end and use a 2" piece cut from the bottom, then cut in half lengthwise
Juice of 2 limes

Heat oil to medium high in large pan.  Add curry paste, ginger, and lemon grass, stir and heat until fragrant, 1-2 minutes.  Add onion, bell and chili pepper, and carrot.  Mix and stir fry for 3-4 minutes.  Add coconut milk, fish sauce, tofu, basil, brown sugar, mushrooms, bamboo shoots, and snow peas, mix everything together, bring to a boil, and simmer for 12-15 minutes, adding lime juice and cilantro when almost finished.  Serve over Jasmine or other rice.  I may make the same thing and try it with rice noodles next time.

You don't have to use the specific vegetables I used, but I highly recommend the red pepper and onion.  I just used the carrot because I had it.  If you want it to be a little more soupy with the rice, add some chicken broth.  I used about 3/4 cup but would've been happier without using it or using less.