In a frying pan, fry tofu chunks in 2 tbsp coconut oil for around 12 minutes. Occasionally turning on each side.
In a wok, fry Thai red curry paste in 1 tbsp coconut oil for 2 minutes before adding a small amount of coconut milk to loosen the paste
Season curry sauce with light soya sauce (1 tbsp) and palm sugar, blend well simmer for a further 2 minutes.
Add the remaining coconut milk with courgettes, baby corn and red pepper. Simmer for 10 minutes. You can add water at this stage to thin the sauce if desired.
Add mangetout and fried tofu chunks, simmer for 3 minutes
Turn heat off, tear kaffir lime leaves into large pieces and gently stir into the curry before serving with freshly made Thai Jasmine rice or noodles.