Coconut Curry Tomato Sauce

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   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. Applications: 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.

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   Make Ahead: The sauce can be refrigerated for up to 5 days.

* Per serving · 4 servings · Values may vary.