Yield: 1 servings
|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||Ground coriander|
|½ teaspoon||Hot chili powder|
|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.