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Coconut-Curry Tomato Sauce

October 16, 2011

This is a delicious sauce with lots of flavor and a bit of spice. It’s yummy on noodles, but it is equally great for poaching seafood or as a spicy addition to a soup base.

You will need:

  • 2 T canola oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 1/2 to 1 jalapeno, seeded and chopped (depending on how spicy you want it!)
  • 1 1/2 inches fresh ginger, minced
  • 1 T + 1/2 t mild curry powder
  • 1 can (28 oz) fire roasted diced tomato
  • 1 can (14 oz) light coconut milk
  • 1 t sugar
  • Salt and pepper, to taste

Then you will…

  1. In a medium saucepan, heat the oil over medium heat.
  2. Add the onions, garlic, jalapeno and ginger. Cook, while stirring, for about 5 minutes.
  3. Stir in the curry powder.
  4. Mix in the tomatoes with their juice, coconut milk and the touch of sugar.
  5. Bring to a boil. Allow to simmer over low heat, until thickened and reduced by one-third.
  6. Season with salt and pepper to taste.
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