Indonesian coconut sauce

Yield: 1 servings

Measure Ingredient
1 cup Shredded coconut
1⅔ cup Boiling water
3 tablespoons Corn oil
1 Onion, cut in 1/4s, then in thin slices
1 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
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.

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