This is red curry with all the trimmings! We had tofu, scrambled egg, avocado, broccoli, bamboo shoots, straw mushrooms, shiitake mushrooms, portobello mushrooms and white button mushrooms. Also included were a sauce of sambal and red curry paste (thai kitchen) in coconut milk. I added a little soy sauce as well. This verison of the recipe feeds 4-6.
First get your brown rice going (or white) in a deep pot. pretty much add as much rice as you want, cover by about an inch of water, put on the stove and bring to a boil, then simmer until done (probably 30-40 minutes for brown rice).
open a can of cocnut milk (we needed a 24 ounce can for this recipe) and whisk in about 2-3Tbsp of red curry paste, add thai basil leaves (washed and chopped, as much as you like)
chop a head of broccoli into florets, slice 1-3 carrots on the diagonal, and slice the mushrooms thinly. Zucchini would go well here, if you have it.
Chop a pound of tofu into cubes and stir fry in a non-stick pan until brown. Once done, let marinade in red curry and coconut.
In a large wok or frying pan, stir fry the vegetables until crisp but cooked (DON'T add the avocado yet!). If you are using canned bamboo shoots or other canned vegetables, wait until near the end to add, and I prefer to add the veggies drained of their water, personally. When the veggies are almost done, turn the heat down to medium-low and pour the tofu and sauce into the wok. Let simmer.
Beat 2-3 eggs in a bowl and gently scramble in a non-stick pan, Chop roughly with the spatula and add to the simmering curry. Add the avocado at this time as well, cut into chunks or slices.
There you go! The rice should be about done by the time you finish cooking, so ladle some curry onto the rice and have at it!