I would just use double the quantity of a tomato sauce or ketchup and you will have to cook it longer so that it reduces.  Or perhaps use tomato puree instead of the sauce.  Any suggestions from other readers?

Don't know Karen, never made curry pastes before myself.  Maybe someone more knowledgable can advise on this one. I have a jar of kaffir lime leaves in the pantry ready for when I need them but I'm sure they wouldn't be as good as fresh ones. I do intend to go down this path but my folder of 'to do' recipes has now grown to 4cm thick, what with all the good things I have
discovered on this forum.  So much to do, so few hours in the day! I have become a slave to my TM these past couple of weeks but have done so much more with it since joining this site  - it really inspires you to get out there and give things a go. My freezer is full but I keep going out buying different things to try and not using up what I have already got in there - it has always been a bad habit of mine and these days, with the supermarket just around the corner, there is really no need to have a freezer full of meat is there!!! )

This is from Nico Moretti's 'Cooking Passions' which has a few things converted to suit the TM.

PASTE

2 tsp coriander seed
1tsp cumin seed
2 tbsp (40g) galangal (Thai ginger) peeled and sliced
4 kaffir lime leaves, finely chopped
4 coriander roots, bottom 2 inches of stalks with roots, trimmed
4 garlic cloves
4 large green chillies, chopped
4 shallots, peeled and sliced
2 stalks lemongrass, bottom 2-3 inches only, bruised and chopped
1 tsp shrimp paste
1/2 tsp turmeric powder
1 tsp salt
1tsp ground black pepper
3 tbsp vegetable oil

METHOD

Toast the coriander and  cumin seeds in the TM bowl for 6 minutes at 100oC on speed 2.  Tip out onto a plate and allow the seeds and the TM bowl to cool.  Grind the seeds on speed 10 until fine.  Add all the other ingredients (except oil), chopping any larger pieces roughly, and mince on speed 9, stopping to scrape down the sides and lid of the TM bowl with the spatula when necessary.  When the mixture is beginning to become a paste, add a little of the oil through the lid.  Blend at speed 4 whilst pouring the rest of the oil slowly onto the TM lid with the MC in place.  Stop when it has all dripped into the bowl and has been incorporated.

He says homemade pastes can be kept refrigerated for up to one month in an airtight container or frozen for up to 6 months.  Freeze the paste in 4 tblsp quantities for ease of use.  He used 4 tblsps to 600g chicken in this recipe.  If you want the whole recipe, sing out and I'll post the rest of it as the total recipe was converted for the TM.

I baked mine in a 180o C oven and 1/2 cup sugar weighs around 120 grams. Thats a lot of sugar, I only used a few heaped teaspoons but I guess it depends how sweet you like things. If you decrease the liquid at the beginning by 50g, I find you don't need to pour off any excess liquid - just blitz the mixture and it is perfect.  Sort of the texture of jam but not gooey like jam if you know what I mean.  Hope Karonjulie doesn't mind me answering this query for you.

I didn't peel mine, too much trouble.  After blitzing you can just pick out any obvious pieces of skin quite easily, especially once you have spread it over the pizza base.

I found when I made the corn chips that those around the edge of the pastry were much thinner and tastier than those in the middle so next time I will roll out 8 small pieces instead of 4.  Perhaps a little more topping wouldn't go astray either as the topping is what gives them their lovely flavour.  I find chips and dips compliment each other though - a perfect marriage.

Well Cookie1 and Riv Mum, I have done it.  However, a slight tweaking took place at the end because I like a sauce with my chinese vegies.  I dissolved 2 teaspoons cornflour in a little water, added that to 1/2 cup boiling water and l chicken stock cube. Poured that through the lid and cooked a further minute at 100o on reverse and soft speed.  I had cooked the vegies prior to that for 9 minutes and the texture was just perfect for me. I loved it, best recipe I've done! Added 1/2 packet of singapore noodles and put it in the thermo dish to keep warm whilst I steamed the dim sims to go with it.  Poured a little ketjap manis over the dim sims - as nice as everyone has been saying. Have frozen the left-over dim sims for now - have a plan for them though so will get back with that idea when I do it.

Go to the top of the class for this one - it certainly is a winner in this household.