Coconut Curry Tomato Sauce,Foods

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Pub date
2007-12-06

Coconut Curry Tomato Sauce

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Coconut Curry Tomato Sauce

1. Ingredients

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

Nutrition Info

Per Serving

Calories: 315 kcal
Carbohydrates: 16 g
Dietary Fiber: 4 g
Fat: 28 g
Protein: 4 g
Sugars: 9 g

2. Cooking Directions

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.