Thai Coconut Curry

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1 cup of green beans, trimmed and chopped in half

1 cup of fingerling potatoes, washed and halved

1 bell pepper, sliced thinly

1 package of extra firm tofu, drained and cut into chunks

1 can of light coconut milk

1 1/2 TB of curry paste

1/2 tsp sugar

1 TB olive oil

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