Sear, Sauce, and Serve by Tony Rosenfeld

Author:Tony Rosenfeld
Language: eng
Format: epub
Publisher: Running Press
Published: 2011-05-04T16:00:00+00:00

YIELD: 2 CUPS, 6 SERVINGS

PREP TIME: 5 minutes

COOK TIME: 10 minutes

2 tablespoons canola oil

1 yellow onion, thinly sliced (about 1 cup)

1 tablespoon minced fresh ginger

About ½ teaspoon kosher salt

About ½ teaspoon freshly ground black pepper

2 teaspoons curry powder

¼ teaspoon ground cayenne

1 (15½-ounce) can diced tomatoes, drained and puréed

(about 1¼ cups)

½ cup coconut milk

3 tablespoons chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat until shimmering hot, about 1½ minutes. Add the onion and ginger, sprinkle generously with salt and pepper and cook, stirring, until the onion softens and starts to brown lightly, 3 to 4 minutes. Add the curry powder and cayenne and cook, stirring, for 30 seconds so they become fragrant.

Stir in the puréed tomato and coconut milk and bring to a boil. Simmer, stirring, until the onion becomes tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper to taste.

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