Serves 4

28-oz can tomato puree
2 T olive oil
1 onion, diced fine
14-oz can coconut milk
1-1/2 T Thai red curry paste
2 T lime juice
Handful of fresh basil leaves
1 C water
Salt and white pepper

In a medium saucepan, saute the onion and curry paste in the oil until the onion is soft. Add tomatoes, lime juice, basil, and water and simmer for 10 minutes. Stir in the coconut milk, salt, and pepper and heat gently.

Garnish with a sprinkle of toasted coconut and a basil leaf.