Heat 2tbsp oil (I used coconut oil, but any oil can be used), add the curry paste and saute till the oil separates.
Next add the coconut milk and 1 cup of water (or veggie stock) and kaffir lime leaves. Bring to a boil.
Next add all the veggies and tofu puffs. Lower the heat and simmer till the veggies are done to the desired tenderness. Malaysians traditionally don't overcook their veggies, so carrot and beans are usually left crisp tender.
Season with salt, mix well and turn off the heat. Serve with steamed Jasmine rice. Curry usually tastes better for the next meal as it has more time to absorb all the flavors. But served hot, it tastes delicious too!!