Thai Tomato Curry Sauce

Serves: approx. 2 quarts

Ingredients
3 Tbsps red curry paste
1 bunch lemongrass, pureed in spice grinder
4 lime leavess, inner rib removed, fine dice
1 Tbsp garlic, minced
1 Tbsp ginger, peeled and minced
1 Tbsp cumin seeds, toasted
1/2 Tbsp curry powder
1 Tbsp ground black pepper
1/2 cup soy sauce
1/3 cup lime juice
3/4 cups brown sugar, packed
4 1/2 cups tomato juice (NOT sauce or puree)
3 cans coconut milk
2 bunches Thai Basil (optional)
3 Thai Birdseye chilies, fine dice

Method
In a large stockpot, heat up 4 Tbsp. vegetable oil. Saut? the curry paste,
lemongrass, lime leaves, garlic, ginger, cumin, curry powder and black
pepper for 2 minutes. Mix well. Add the rest of the ingredients. 
Combine well and bring to boil. Reduce to a simmer and cook an additional
20 minutes. Skim any foam off at the end.

http://www.therecipeworks.com/recipe/thai-tomato-curry-sauce/