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Indonesian coconut sauce

Yield: 1 Servings

Ingredients:

• 1 c Shredded coconut
• 1 2/3 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

Instructions:

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 2-1/4 cups. NOTE: Serve hot with grilled steak and chicken or stir-fry dishes.

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