If serving curry over rice, begin cooking your rice with a 1:1.5 ratio of rice:water.
Prep your ingredients by slicing your onion, julienne your bell pepper, chop your ginger and garlic, and cube your tofu.
Heat a wok or large sauté pan over medium high heat, then add coconut oil, tofu, bell peppers, onions, ginger, and garlic with 1-2 tbsp of Kosher salt (if using table salt, use 1-2 tsp).
Once onions and garlic are fragrant and tofu starts to brown, add red curry paste, peanut (or almond) butter, and fish sauce. Stir until well-combined.
Turn heat down to medium low, and add coconut milk, lime juice, and coconut palm sugar. Simmer for 3-5 minutes.
Remove from heat and stir in Thai basil leaves. Serve over rice.