Heat the oil in a pan, add the curry paste and sauté for 1 minute.
Then add the tomatoes and lemon juice, and simmer for 10 minutes.
Before serving add the coriander.
Serve with rice, as an accompaniment for curry, as a dip or even as a pasta sauce.
2 tbs canola oil
1 to 2 x 50g packets Island Curries Chennai Paste
2 x 400g tin of chopped tomatoes
2 tbs lemon juice
2 tbs chopped coriander