Coconut Curry Tomato Sauce

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
• One 28-ounce can peeled tomatoes, chopped and juices reserved (Or, try roasting your CSA tomatoes and then peeling them out of their skins)
• One 14-ounce can unsweetened coconut milk
• 1 teaspoon sugar
• Salt and freshly ground pepper
• 2 tablespoons chopped cilantro

Instructions:

• 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 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.

foodandwine.com/recipes/coconut-curry-tomato-sauce