| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | Indonesian, Condiment, Hot | 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, seeded |
| Salt to taste |
INSTRUCTIONS
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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