Prepare the vegetables + tofu for the curry. For this cut the carrot into thin strips. Cut the bell pepper into about pieces of about 3 cm. Depending on the size of the mushrooms, cut them into quarters or sixths. Dice the tofu into bite-sized pieces.

Cook the curry paste with about ¼ of the coconut milk (the thick creamy part is best for this) in a large pan on medium heat, until the mixture becomes oily. Stir occassionally while doing so.

Add vegetables, tofu, the remaining coconut milk and about 200 ml of water. Tear the kaffir lime leaves a bit, so they can better release their flavour, and also add to the pan. Season with sugar and soya sauce and let it all cook for about 5 minutes, until the vegetables are cooked.

Remove the lime leaves. Then serve the red curry sprinkled with thai basil with some rice or rice noodles.