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Coconut Curry Tomato Sauce
© Wendell T. Webber
Coconut Curry Tomato Sauce

Coconut Curry Tomato Sauce

  • TOTAL TIME: 35 MIN
  • SERVINGS: MAKES ABOUT 4 CUPS
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

  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
  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 sautéat the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.