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
Preparation
Step 1In 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.Step 2Make Ahead: The sauce can be refrigerated for up to 5 days.Step 3Applications: 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.
Servings: Makes about 4 cups
