This a flavorful, veggie loaded meal is inspired by Thai panang curry, which is often made with beef. Unfortunately, it is not 100% vegetarian or vegan due to the shrimp paste and fish sauce (and curry paste depending on the brand). But if you are OK with that, it's a nice healthy alternative to a purely meat based meal. You can swap out the veggies for whatever you have on hand. I think green beans would be especially nice!
Mix together all of the ingredients for the curry paste.
In a wok, bring 3/4 cup coconut milk to a boil and let it reduce until it is thick and creamy.
Add the curry paste and stir for a few minutes
Add the fish sauce, brown sugar and lime zest and cook for a minute.
Add the vegetables and the rest of the coconut milk.
Cook for 5-7 minutes until the vegetables are cooked, stirring occasionally.
Add tofu and stir gently.
Serve with jasmine rice and top with cilantro.