Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) peanut or canola oil 1 medium onion , thinly sliced 1 garlic clove , minced 1 jalapeño , seeded and minced 1/20 tablespoon(s) minced fresh ginger 1 1/20 tablespoon(s) mild curry powder One 28-ounce can peeled tomatoes , chopped and juices reserved One 14-ounce can unsweetened coconut milk 1 teaspoon(s) sugar Salt and freshly ground pepper 2 tablespoon(s) chopped cilantro

Instructions Jump to Ingredients ↑

  1. 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.


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