Thai Yellow Squash Curry

Ingredients:
2 tablespoons canola oil
2 teaspoons Thai green chili paste
1 small yellow onion, coarsely chopped
5 yellow squash, cut in half and diced into small chunks
2 orange peppers, seeds removed, diced
2 Roma tomatoes, seeded and coarsely chopped
1 12 oz. can coconut milk
1 tsp. salt
1/4 cup Thai basil, coarsely chopped

To Make:

Begin by heating the oil in a wok on medium heat.  Add the green chili paste and onion, and stir constantly for the next two minutes, until the paste begins to soften and blend into the sizzling oil.  Add the squash, peppers, and tomatoes, and stir constantly for the next four minutes, until the vegetables begin to brown a bit.  Add the coconut milk, salt, and Thai basil, mix thoroughly, and let simmer, covered, for the next 20 minutes.  Remove from heat and let cool for a few minutes before serving.