1. Heat oil in a medium sauce pot. Add and saute garlic and ginger, stirring until golden.
2. Stir in curry powder, curry paste, paprika, and cumin; saute 1 minute or until fragrant.
3. Whisk in coconut milk, tomato paste, brown sugar, and tamari; bring to a boil. Remove from heat and serve.
I have kept this warm before and it seems the longer it sets the coconut flavor disappears. So while my veg's are in the stock pot and rice is simmering. I follow the directions above yet omit the milk. Then when you are ready for the sauce to be fully cooked add the milk in to the pot stirring well to combine and bring to a boil and then use immediately.
Source of recipe: I love curry and I have worked very hard to get it just right. This is spicy and a bit sweet. I eat mine served with veg's and cooked rice garnished with cashews and golden raisins. Heaven