Pub date
2007-05-03
Coconut Curry Tomato Sauce
Source: Editor:Alex Read:
Coconut Curry Tomato Sauce
1. Ingredients
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- 2 tablespoons peanut or canola oil
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1 jalapeno, 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
- Salt and freshly ground pepper
- 2 tablespoons chopped cilantro
- In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeno 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.
Yield: 4 servings
3. Still Hungry?
Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a saute at the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.
Notes:
Make Ahead
The sauce can be refrigerated for up to 5 days.
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