Heat the oil in a saucepan.
Add the onions and saute until they start to brown.
Add the red curry paste and 1 tbsp of coconut milk. Saute until the mixture becomes fragrant, about 1-2 minutes.
Add the tomatoes and cook, stirring, until they break down. Add the canary beans, salt to taste, and allow the curry to come to a boil. Lower the heat and simmer for another 10 minutes.
Add the coconut milk, stir in, and turn off the heat. If the curry is too thick add some water. Garnish with the basil leaves.
Tip: I like stirring 1 tsp or so of the red curry paste into the curry along with the coconut milk at the very end-- I think it really punches up the flavor.
Serve hot with the coconut rice.