Coconut Curry Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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