Fry red curry paste in peanut oil for 2 minutes or until fragrant.
In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.