Fry the red curry paste and chopped tomatoes in hot oil until sauce begins to thicken and the tomatoes start to blend stew (~5 min).
Turn down the heat, and keep frying until the paste is fragrant.
Add 3 tbsp coconut milk and roasted ground peanuts.
Add brown sugar, light soy sauce, and dark soy sauce. Continue to stir.
Add and additional 3 tbsp coconut milk or water if required to achieve a sauce-like consistency.
Stir for an additional 5 minutes. Turn off the heat and add lime juice.
Use it as a dipping sauce, pour it over some pan-fried tofu, or veggies/noodles!
Notes
Peanuts can be substituted with any other sauce/seeds to make a different sauce.To Roast Peanuts - If you are planning on roasting them yourself at home, dry roast whole peanuts with skin removed. Ground the peanuts until they are very finely chopped. Gluten-Free option - Use your favorite gluten-free soy sauce or tamari (such as San-J).