Quick and Easy Thai Red Curry

Ingredients:
2 - 3 tablespoons Thai Kitchen brand red curry paste (it's vegan)
1 small head cauliflower, cut into small florets
1 cup (or more) fresh green beans, ends removed and cut in half
1 red bell pepper, sliced into thin strips
1 (14oz) can lite coconut milk
2 tablespoons brown sugar
2 tablespoons soy sauce or tamari
10 fresh basil leaves (Thai basil would be best, but I used Italian basil and it was fine)
canola oil
1/2 cup water

Method:
Boil water in a large pot and blanch cauliflower and string beans for 4 mins. While that is happening, heat some canola oil in a large skillet with high sides. Throw in the bell pepper and saute until it's softened a bit. Add coconut milk, water, curry paste, sugar, and soy sauce. Add cauliflower, green beans, and basil. Stir and simmer 10 mins to let the flavors combine.
Serve over basmati or jasmine rice. Serves 4 hungry people.

My recipe for basmati rice is here.