Let's make the brown rice. If you have a pressure cooker <Instant Pot>, get it out and add the rice, coconut milk, water/broth, curry paste, and salt into the pot. Cook on high pressure for 20 minutes, quick release, and you're done. If you're making it on the stove, follow the directions on the package but replace some of the water with the can of coconut milk. Set aside in a large bowl when cooked. <<If you are using white rice in your Instant Pot, adjust the cooking time to 8 minutes.>>
In a large sauté pan, heat oil and sauté onion, red pepper, and kale for 5 minutes or until softened.
Mix red curry paste in to broth. Add this, garlic, ginger, and salt to the vegetables. Stir well. Dump this into the rice.
Next, let's make our protein. Grab the vegetable pan <don't even bother cleaning it> and add your protein <shrimp, chicken, or tofu.> Cook until cooked through for the shrimp or chicken. If you're making tofu, cook until crispy. <If you have an air fryer, cut the tofu into chunks and air fry on 400 degrees for 10 - 12 minutes first. Then, toss it right into the rice and vegetable mixture.>
Add your protein to the rice.
For the final touch, add lime juice, cilantro, and basil. Stir well and you're done!