In a pot, combine the red rice with 1½ cups salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 18 to 20 minutes.
While the rice cooks, prepare the curry.

• Peel and finely chop the shallot.
• If using the Thai chile, remove the stem and seeds, then finely chop the chile. Wash your hands.
• Cut the tofu into ¼-inch-thick slices.
• Strip the collard green leaves from the stems; coarsely chop the leaves.
• Cut the lime into wedges.

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallot and as much Thai chile as you like. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 1 to 2 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute.

To the pan with the shallot mixture, add the tofu, collard greens, coconut milk, and 1/2 cup water. Season generously with salt. Bring to a boil, reduce to a vigorous simmer, cover, and cook until the collard greens have wilted and the liquid has reduced slightly, 3 to 5 minutes. Uncover and continue to simmer until the curry thickens, 3 to 4 minutes longer.

Transfer the rice to individual bowls. Top with the tofu curry, garnish with the lime wedges, and serve.

Be aware, spicy peppers like Thai chiles contain oils that can get onto your hands and cause irritation, especially to sensitive areas like your nose and eyes if you accidentally rub them while working. Wear rubber gloves if you have them, or wash your hands thoroughly with dish soap once you are done.