How To Make Coconut Curry Tomato Sauce
This coconut curry tomato sauce adds earthy and rich flavors to any dish. It’s made from unsweetened coconut milk, juicy tomatoes, and mild curry powder.
Serves:
Ingredients
- 2tbsppeanut oil,or canola oil
- 1medium onion
- 1garlic clove
- 1jalapeno
- ½tbspfresh ginger,minced
- 1½tbspmild curry powder
- 28oztomatoes,(1 can), peeled
- 14ozunsweetened coconut milk,(1 can)
- 1tspsugar
- salt and freshly ground pepper
- 2tbspcilantro,chopped
Instructions
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In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeño, and ginger, then cook over moderately high heat, stirring, for about 5 minutes until softened.
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Add the curry powder and cook for 1 minute until fragrant.
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Add the tomatoes and their juices, coconut milk, and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, for 20 minutes until slightly thickened.
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Stir in the cilantro, then transfer to a bowl.
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Add to the desired dish and enjoy.
Recipe Notes
- 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.
Nutrition
- Calories: 319.02kcal
- Fat: 28.73g
- Saturated Fat: 20.03g
- Monounsaturated Fat: 4.30g
- Polyunsaturated Fat: 2.65g
- Carbohydrates: 16.73g
- Fiber: 4.51g
- Sugar: 7.67g
- Protein: 4.60g
- Sodium: 794.98mg
- Calcium: 63.68mg
- Potassium: 787.57mg
- Iron: 4.46mg
- Vitamin A: 87.22µg
- Vitamin C: 34.79mg
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