In a medium saucepan, heat the olive oil and butter over medium heat. Add the onions, allowing to soften, approximately 5 minutes.

Add the garlic and ginger, sauteing until soft.

Stir in the curry powder, cayenne, salt and tomato paste. Heat until fragrant.

Add the stock and coconut milk. Using a stick blender, blend until smooth. Alternately, you can transfer to a food processor or blender.

Use however you'd like to save for later.

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