Thai Potato Curry

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2 tsp. vegetable oil

1 large onion, chopped (about 1 1/2 cups)

2 1/2 tsp. Thai Green Curry Paste prepared or homemade (January '99, p. 52)

1 lb. red-skin potatoes, cut into 1/2-inch cubes

1/3 cup coconut milk

1/2 cup vegetable broth

1 cup canned whole tomatoes, plus juice

1 Tbs. fresh lime juice

1 Tbs. chopped fresh basil

3 cups hot cooked rice

Commercially prepared sambal oelek, optional

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