Recipes Coconut Curry Tomato Sauce 5.0 (4,783) 1 Review This tomato sauce, fragrant with the warm flavors of ginger, jalapeño, and mild curry powder, will become one of your favorite kitchen shapeshifters. It's infinitely versatile: Use it as a poaching liquid, finishing sauce, or even as a soup base. By Grace Parisi Updated on February 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Wendell T. Webber Total Time: 35 mins Yield: 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 1 (28-ounce) can peeled tomatoes, chopped and juices reserved 1 (14-ounce) can unsweetened coconut milk 1 teaspoon sugar Kosher salt Freshly ground black pepper 2 tablespoons chopped cilantro Directions 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. Note 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. Rate it Print