| 1 tablespoon | olive oil |
| 1-2 tablespoons | Red Curry paste |
| 1 (6-ounce) can | tomato paste |
| 2 (14-ounce) cans | fire roasted diced tomatoes |
| 1 quart | vegetable stock |
| 1 (14-ounce) can | coconut milk |
| 3 eachs | keifer lime leaves |
In a large pot, saute red curry paste in oil until it starts to separate. Add diced tomatoes, paste, lime leaves and stock. Cook for 30 minutes and add coconut milk, season to taste.
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