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Indonesian Coconut Sauce

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Title: Indonesian Coconut Sauce
Yield: 1 Servings
Categories: Indonesian, Condiment, Hot

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, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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