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Indonesian Coconut Sauce

Ingredients
 

1 cup shredded coconut
1 2/3 cup boiling water
3 tbsp corn oil
1 onion, quartered, then in thin slic, es
1 garlic clove, crushed
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp hot chili powder
1 tbsp cornstarch
1 tbsp lemon juice
1 large tomato, peeled, seeded
1/2 small green bell pepper, seeded
1 salt to taste



 
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Preparation
 
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.

 

 
Servings:
1


 

 

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