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  Recipe Home » Indo Chinese » Indonesian Coconut Sauce
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  Indonesian Coconut Sauce
  Category: Indo Chinese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 349
Ingredients:
1 cup Shredded coconut
1 2/3 cup Boiling water
3 tbsp Corn oil
1 Onion, quartered, then in thin slices
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
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.
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