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Coconut Curry Tomato Sauce

Yield MAKES ABOUT 4 CUPS

Ingredients

  • 2 tablespoons peanut or canola oil
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 jalapeño, seeded and minced
  • 1/2 tablespoon minced fresh ginger
  • 1 1/2 tablespoons mild curry powder
  • One 28-ounce can peeled tomatoes, chopped and juices reserved
  • One 14-ounce can unsweetened coconut milk
  • 1 teaspoon sugar
  • Salt and freshly ground pepper
  • 2 tablespoons chopped cilantro

How to Make It

  1. In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeño and ginger; cook over moderately high heat, stirring, until softened, 5 minutes. Add the curry powder and cook until fragrant, 1 minute. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, until slightly thickened, 20 minutes. Stir in the cilantro and transfer to a bowl. Applications: Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a sauté at the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.

  2. Make Ahead: The sauce can be refrigerated for up to 5 days.