Indonesian Coconut Sauce
Ingredients:
1
c
Shredded coconut
1 3/4
c
Boiling water
3
tb
Corn oil
1
Onion, quartered, then in
-thin slices
1
Garlic clove, crushed
1
tb
Curry Powder
1/2
ts
Turmeric
1/2
ts
Ground coriander
1/2
ts
Hot chili powder
1
tb
Cornstarch
1
tb
Lemon juice
1
lg
Tomato, peeled, seeded
1/2
sm
Green bell pepper, seeded
Salt to taste
Method:
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 2-1/4 cups.
NOTE: Serve hot with grilled steak and chicken or stir-fry dishes.