Wash and chop all your veggies before starting to cook.
In a large wok, over medium-high heat, add 1/2 cup coconut milk and bring to a simmer.
Add the 1 1/2 tbsp red curry paste, 1 tbsp apple juice (or 1 tsp brown sugar) and 1 tsp fish sauce. Stir till mixed evenly.
Add the chopped tofu, and carrots and onions. Stir for a minute to let them heat through then add the remaining 1 1/2 cup coconut milk. Cook till the carrot is softened and tofu is heated through.
Add the broccoli, red pepper, bamboo shoots, pineapple, thai chillies, kaffir lime leaves and basil leaves. Stir to combine.
Add 1 cup broth/water to help thin out the curry. Feel free to add more if you want more liquid in your curry or more red curry paste to suite your taste. Allow to come to a boil. Give it a taste for spice and salt and adjust to your liking.
Serve immediately with rice or noodles.