Tomato Coconut Curry Sauce

From: http://www.foodandwine.com/recipes/coconut-curry-tomato-sauce

Ingredients

    2 tablespoons peanut or canola oil
    1 medium onion, thinly sliced or diced
    1 garlic clove, minced (I did 4)
    1 jalapeño, seeded and minced
    1/2 tablespoon minced fresh ginger (I did 1 Tbsp)
    1 1/2 tablespoons mild curry powder (I did 1 Tbsp)
    One 28-ounce can peeled tomatoes, chopped and juices reserved (I did 14oz can)
    One 14-ounce can unsweetened coconut milk
    1 teaspoon sugar (I omitted)
    Salt and freshly ground pepper (I omitted)
    2 tablespoons chopped cilantro

How to make this recipe

    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.

Applications

Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a sauteat the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.

Contributed By Grace Parisi Photo © Wendell T. Webber Published December 2002