Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Shredded coconut |
| 1⅔ cup | Boiling water |
| 3 tablespoons | Corn oil |
| 1 \N | Onion, cut in 1/4s, then in thin slices |
| 1 \N | Garlic clove, crushed |
| 1 tablespoon | Curry Powder |
| ½ teaspoon | Turmeric |
| ½ teaspoon | Ground coriander |
| ½ teaspoon | Hot chili powder |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Lemon juice |
| 1 large | Tomato, peeled, seeded |
| ½ small | Green bell pepper, seeded |
| \N \N | Salt to taste |
In a blender or food processor, process coconut and boiling water 45 seconds. Strain mixture through a fine sieve, pressing coconut firmly to extract all liquid. Heat oil in a saucepan. Add onion, garlic, Curry Powder, turmeric, coriander and chili powder and fry gently 3 minutes, stirring.
Add coconut milk and bring to a boil. Cover and simmer 5 minutes.
Blend cornstarch and lemon juice until smooth and add to coconut mixture. Bring to a boil and cook 2 minutes, stirring constantly. Cut tomato and bell pepper in thin slivers and add to sauce. Cook gently 5 minutes. Season with salt.
Makes 2-¼ cups.
NOTE: Serve hot with grilled steak and chicken or stir-fry dishes.