Remove the seeds and placenta of dry red chilies and soak them in hot water for 2-3 hours. Removing seeds and placenta will reduce the heat of chilies.
In a grinder add the soaked dry red chilies and all the other ingredients of curry paste and make a smooth paste out of it. Keep it aside.
Heat a pot and add ¾ cup of coconut milk to it. Cook while stirring in between till it thickens and coconut oil starts getting separated from the corners. Sometimes the oil doesn’t get released if you are using canned coconut milk, in that case also cook the milk for 6-7 minutes until it gets thickened.
Add in the curry paste and vegetable bouillon cube. Mix well and sauté for 3-4 minutes. Add in the tomato paste, coconut sugar and cook for another minute.
Next, add in the chopped vegetables. If you are also using baked/ fried tofu don’t add it at this stage. Stir fry the vegetables for 2-3 minutes. We don’t want to turn them soft.
Now add coconut milk, water, soy sauce, crushed kaffir lime leaves, and basil leaves. Mix well and let it simmer for 10-12 minutes.
Throw in the baked tofu and cook for another 1-2 minutes.
Garnish with basil, coriander leaves, and chopped chilies. Serve hot with steamed rice.