Easy Thai Red Curry (Vegan)

At a later time I'll publish a post about making a Thai curry without curry paste, but on our recent trip to the UK I was so overwhelmed with finding vegan red curry paste (the ones I've found in New Zealand in the past all seemed to have shrimp paste in them) that I decided to go ahead and buy some. It certainly saves chopping a whole lot of ginger an chillies, but it does make me feel a bit lazy. Still, if it has to have an ingredients list, it must be cooking!

Thai Red Curry
Serves 2-3

Ingredients
1 medium onion
4-5 cloves of garlic
1 tablespoon oil
2 tablespoons Thai red curry paste
0.5 teaspoons salt
20-30 sugar snap peas
2 handfuls green beans/string beans
2 medium-sized carrots
1 capsicum, any colour ('pepper' for you American and English readers out there - goodness knows why New Zealanders say 'capsicum' if neither of you do)
3/4 tin of coconut milk
Rice to serve

Method
If you're serving this with rice (recommended), consider the fact that all methods of cooking rice take more than 10 minutes, which is the approximate time it takes to complete steps 3-7. Don't start too late! My old flatmate thought I was terrible at making stir fries - which is effectively what this is - but actually I was terrible at starting the rice on time, so the stir-fry would overcook.
1. Cut the vegetables into stir-fry-sized pieces. (I recommend cutting the carrot fairly thinly; the other vegetables will cook fairly quickly no matter what size they are.)
2. Dice onion and finely dice or mince garlic.
3. Fry the onion in the oil over medium heat for 2-3 minutes until translucent.
4. Add the curry paste and salt. Fry for a further 1-2 minutes, mixing constantly to ensure the paste doesn't burn. (A little water can be added if it does start to stick to the pan.)
5. Add the carrots and beans. Fry for 2-3 minutes.
6. Add the capsicum and snap peas. Fry for 1-2 minutes.
7. Add the coconut milk. Heat until the coconut milk is hot (2-3 minutes). Season with more salt if required.
8. Serve on rice.