Name: Coconut Curry Tomato Sauce
Yield: 1
Ingredients: 2 tbsp. peanut or canola oil -; 1 medium onion -; 1 garlic clove -; 1 jalapeño -; 1/2 tbsp. minced fresh ginger -; 1 1/2 tbsp. mild curry powder -; One 28-ounce can peeled tomatoes -; One 14-ounce can unsweetened coconut milk -; 1 tsp. sugar -; Salt and freshly ground pepper -; 2 tbsp. chopped cilantro -

Ingredients for - Coconut Curry Tomato Sauce

1. 2 tbsp. peanut or canola oil

2. 1 medium onion

3. 1 garlic clove

4. 1 jalapeño

5. 1/2 tbsp. minced fresh ginger

6. 1 1/2 tbsp. mild curry powder

7. One 28-ounce can peeled tomatoes

8. One 14-ounce can unsweetened coconut milk

9. 1 tsp. sugar

10. Salt and freshly ground pepper

11. 2 tbsp. chopped cilantro

How to cook deliciously - Coconut Curry Tomato Sauce

1 . Stage

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.

2 . Stage

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

3 . Stage

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.