Heat the coconut oil in a large skillet or saucepan over medium heat. Add the onion and sauté until it starts to soften, about 3–4 minutes. Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
Add the green curry paste and stir well to coat the aromatics. Let it cook for about a minute .
Pour in the coconut milk and vegetable broth, whisking to combine. The sauce should look silky and slightly thick. Bring it to a gentle simmer and add the soy sauce and brown sugar.
Add the bell pepper, zucchini, broccoli, and snap peas. Stir gently to coat them in the curry sauce. Cover the pot and let everything simmer for about 8–10 minutes, or until the vegetables are tender but still vibrant in color.
Stir in the tofu cubes (or chickpeas if you’re using those). Let them warm through in the sauce for a few minutes. If your tofu isn’t pre-cooked, you can pan-fry it in a little oil before adding it. This gives it a golden crust that holds up beautifully in the creamy sauce.
Just before serving, squeeze in the lime juice and stir in a handful of fresh basil or cilantro.
