Easy Thai Red Curry - Vegan Recipe

Ingredients

• 1 tablespoon olive oil (or sub water)
• 1 brown onion, sliced thinly
• 3 cloves garlic, crushed
• 3 tablespoons Thai red curry paste*
• 400 g firm tofu, cut into 1–2 cm cubes
• 1 x 400 g can baby corn spears, drained
• 1 cup green beans, trimmed
• 1 red capsicum, seeded and sliced
• 1 carrot, sliced into moon shapes or as desired
• 1 can (~1 1/2 cup) canned coconut milk
• Rice, to serve
• [To serve (optional)]
• Handful of Thai basil
• 1 chilli, finely chopped