Thai Spiced Marinara
2 Tablespoons Olive or Coconut Oil
1/2 Large Red Onion, Chopped (1 1/2 - 2 Cups)
2 Cloves Garlic, Minced
3/4 - 1 Inch Ginger, Minced (About 1 Heaping Tablespoon)
2 Tablespoons Chopped Fresh Lemongrass
1 Bird's Eye Chili
2 Kaffir Lime Leaves, or 1 Strip of Lime Peel
1 14-Ounce Can Diced Tomatoes
1 1/2 Cups Vegetable Stock
1 Can Full-Fat Coconut Milk
1 12-Ounce Jar Roasted Red Peppers, Rinsed and Drained (or 2 Roasted Peppers)
1 Tablespoon Tamari or Soy Sauce
Begin by heating the oil in a large stockpot over medium heat. Add in the chopped onion, garlic, and ginger, and saute until the onion is translucent and the whole mixture is very aromatic. Allow the onion to take on a bit of brown color around the edges; about 10 - 15 minutes.
Meanwhile, gather together the lemongrass, chili, and kaffir lime leaves or lime zest, and bundle them together in a tea bag or reusable tea ball. I find that this makes it easier to remove these items once they've imparted all of their flavor into the sauce, rather than fishing around with a strainer and hoping you got all of the fibrous bits. Set aside for the time being.
Once the aromatics are beginning to brown, stir in the diced tomatoes, scraping the bottom of the pan to ensure that all of the flavorful caramelized bits get incorporated as well. Pour in the vegetable stock, and toss in the sealed tea bag or ball (if using a tea ball, clip it to the side of the pot for easier retrieval.)
Toss the roasted red peppers, coconut milk, curry powder or paste, and tamari into a blender, and thoroughly puree. Once perfectly smooth, pour the mixture into the stock pot as well. Bring everything up to a boil, and then reduce the heat to medium-low so that the sauce simmers gently, uncovered. It may seem a bit watery now, but give it time; 60 - 90 minutes should thicken it up nicely.
Remove the tea bag or ball, and discard the contents. Serve the marinara hot, or let cool and store in an airtight container for up to 10 days.
Makes About 5 - 6 Cups Sauce
©Hannah Kaminsky http://www.bittersweetblog.com