Indonesian coconut sauce
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.