Ingredients

• 2 teaspoons vegetable oil
• 1/2 onion , chopped
• 2 cloves of garlic , finely chopped
• 3 tablespoons Thai red curry paste
• 1 400 ml can coconut milk
• 2 teaspoons peanut butter
• 1 350 g pkg extra-firm tofu , drained and cubed
• 1 sweet red pepper , cut into strips
• 1 cup broccoli florets
• 1 cup sugar snap peas
• 2 teaspoons grated lime zest
• 3 tablespoons lime juice
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 2 cups hot cooked jasmine rice
• fresh Thai basil leaves (optional)