Thai Curry Vegetables

1 Tbsp olive oil
1 medium onion(s), red, sliced
2 medium garlic clove(s), minced
2 tsp thai curry paste, red
14 fl oz light coconut milk, divided
2 tsp fish sauce
2 small sweet red pepper(s), cut into 1/2-inch squares
1/2 pound(s) baby carrots
1/2 pound(s) green snap beans, cut into 1-inch pieces
15 oz firm tofu, cut into 1/2-inch cubes
2 tsp cornstarch
1/4 cup(s) water
1/4 cup(s) basil, leaves, sliced

In large, nonstick skillet heat olive oil. Cook onion and garlic until vegetables begin to brown, 1 to 2 minutes.

Mix curry paste with 2 tablespoons milk. Add paste mixture, remaining milk and fish sauce to skillet. Bring to a boil. Add peppers, carrots, green beans and tofu. Simmer until vegetables are tender, stirring occasionally, 15 to 20 minutes.

With slotted spoon remove vegetables; keep warm.

Mix cornstarch with water. Add to sauce. Bring to a boil, stirring until thickened. Mix with vegetables and basil; serve.

Yields 3/4 cup per serving.