We cheated slightly and used a packet of Taste of Thai curry seasoning as the basis for the dish. But first, blend together 1 shallot, 1 habanero, galangal, garlic, peanuts, and a little coconut milk. Fry the paste in a dutch oven until the mixture loses the raw smell. Add the Taste of Thai packet and stir well. Pour in 1 can coconut milk and the vegetables and pre-cooked tofu. Add a little water or broth if needed. Bring to a boil, then reduce to simmer for 10 minutes or until vegetables are tender. Serve with rice.