Why did I make a Thai curry tonight? Because
a) I had no meat left in my fridge.
b) I wanted something easy that I could simmer until my man got home.
c) I felt like curry.
d) I remembered the Thai basil plants in the garden.

So I found a recipe that I adapted and it turned out even better than I had hoped! It was flavourful without being super spicy, and it tasted fresh and light and sweet with a bit of citrus flavour from the thai basil. My only problem was that the rice was overdone. Here's the recipe because I have to write it down somewhere before I forget:

1 block extra firm tofu
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 cup chopped fresh carrots
6-8 shelled prawns/shrimp 19-24 size
3 cloves minced garlic
1 can unsweetened coconut milk
2-3 tsp thai green curry paste
3 tsp yellow curry powder (Madras brand for me!)
1/8 tsp freshly ground black pepper
1/4 tsp coarse salt
1/4 cup chopped fresh cilantro
4 sprigs chopped fresh thai basil
3 tbsp peanut oil

1. Rinse the tofu and pat/squeeze dry with paper towels. Slice into 1/2" pieces. Let it sit in a sieve to drain further while you chop the other goodies. You can leave it sit there to drain in the fridge for an hour or more, if you like. The drier, the better.
2. Heat deep skillet to medium heat and add peanut oil. When at temperature, add curry paste and curry powder. Stir until fragrant, 1-2 minutes.
3. Add garlic and tofu. Fry about 3 minutes a side, until lightly browned.
4. Add onion and salt. Saute until nearly transparent.
5. Add coconut milk. Add pepper, more salt if desired, red pepper, carrots. Bring to a boil, then lid and simmer for at least 15 minutes. Taste periodically. You can add more green curry paste if desired.
6. When carrots are soft enough for you, add the prawns. Cook for 2-3 minutes. Stir in fresh thai basil and cilantro.
7. Serve over rice!

See? Easy peasy! Now I have it written down!

The one modification I thought about but didn't try yet:
I was going to add one of the prawn heads to the simmer stage, as I didn't add any of the customary fish sauce. It was fishy enough with the prawn meat, but if you prefer more of a fishy flavour, I would suggest a prawn head or some actual fish sauce to your taste.