Coconut Curry Tomato Sauce

• Recipe by Grace Parisi

Ingredients

1. 2 tablespoons peanut or canola oil
2. 1 medium onion, thinly sliced
3. 1 garlic clove, minced
4. 1 jalapeño, seeded and minced
5. 1/2 tablespoon minced fresh ginger
6. 1 1/2 tablespoons mild curry powder
7. One 28-ounce can peeled tomatoes, chopped and juices reserved
8. One 14-ounce can unsweetened coconut milk
9. 1 teaspoon sugar
10. Salt and freshly ground pepper
11. 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.

Make Ahead

The sauce can be refrigerated for up to 5 days.

Notes

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.