Oil a large skillet and add the potatoes. When they have begun to brown a bit, add the onion and cook until softened.
Add the red peppers, jalapeños, curry paste, salt, turmeric, lemongrass, soy sauce, and Bravado Spice Pineapple & Habanero hot sauce to the pan, and let the peppers soften a bit.
Add the coconut milk, water and tofu. Simmer until the curry has thickened and serve with rice.