1. Fry Nangpayabaan® egg tofu until each side turns gold and crispy. Lift fried egg tofu out of oil and set aside to drain oil.
2. Reduce oil to low heat. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant. Then, add coconut milk.
3. Add fish sauce and cane sugar.
4. Add sliced goat chili.
5. Serve Curry-Fried Egg Tofu with sliced Kaffir lime and basil leaves on top.