Begin by draining the tofu. Cover the tofu with paper towels, and place a heavy skillet over it for 20-30 minutes.
In the meantime, prep your veggies. Slice the bell peppers, string beans and water chestnuts. Set aside.
Measure the Thai basil leaves and julienne the kaffir lime leaves. Set aside.
Once done, check on the tofu and cube it into small cubes.
Heat up a cast-iron skillet on low-medium heat. Once hot, add oil. Add the cubed tofu and cook for 5-7 minutes.
We want to lightly saute the tofu. Gently stir around once lightly browned. You can use a nonstick if you're not comfortable using a cast-iron while sauteing tofu. Turn off the stove, Set aside.
Now make the curry. Heat up a wok on medium heat, once hot add oil followed by red curry paste. Cook for 1-2 minutes stirring continuously.
Shake the coconut milk well, and pour the entire can into the wok.
Keep stirring using a wooden spoon and cook the coconut milk for 3-5 minutes.
The coconut milk will start to bubble and thicken up.
Add the red & green bell peppers, string beans, and chestnuts. Stir to combine.
Cover and cook on low-medium heat for 5 minutes. The veggies will soften slightly, but you don't want them too mushy.
Add the coconut palm sugar and fish sauce. Stir.
Now add the tofu. Stir and cook for 1-2 minutes.
Finish it off with Thai basil leaves and kaffir lime leaves. Turn off the stove. Stir.
Optional: add water to thin out the sauce slightly. I added 2 tbsp, and later added another 2 tbsp. Serve with brown rice (white rice or quinoa). Enjoy!