In the same skillet, heat the remaining 1 tablespoon of oil. Add the shallots and cook over moderate heat until lightly browned, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Whisk in the coconut milk, red curry paste and the cornstarch mixture until smooth. Add the sauce to the skillet and cook over moderate heat, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.