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Indonesian coconut sauce

Indonesian coconut sauce
Main Ingredient: Coconut

Course: Condiments

Cuisine: Indonesian

Special food: Ethnic

Yield:

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Indonesian coconut sauce ingredients

  • 1 c Shredded coconut
  • c Boiling water
  • 3 T Corn oil
  • 1 Onion, quartered, then in
  • -thin slices
  • 1 garlic clove, crushed
  • 1 T curry powder
  • 2483527⁄624973141 t Turmeric
  • 2483527⁄624973141 t Ground coriander
  • 2483527⁄624973141 t Hot chili powder
  • 1 T Cornstarch
  • 1 T Lemon juice
  • 1 large Tomato, peeled and seeded
  • 2483527⁄624973141 small Green bell pepper, seeded
  • Salt to taste

Cooking Indonesian coconut sauce

1. In a blender or food processor, process coconut and boiling water 45 seconds.
2. Straini mixture through a fine sieve, pressing coconut firmly to extract all liquid.
3. Heat oil in a saucepan.
4. Add onion, garlic, curry powder, turmeric, coriander and chili powder and fry gently 3 minutes, stirring.
5. Add coconut milk and bring to a boil.
6. Cover and simmer 5 minutes.
7. Blend cornstarch and lemon juice until smooth and add to coconut mixture.
8. Bring to a boil and cook 2 minutes, stirring constantly.
9. Cut tomato and bell pepper in thin slivers and add to sauce.
10. Cook gently 5 minutes.
11. Seasoni with salt.
12. Makes 2-ΒΌ cups.
13. Note: serve hot with grilled steak and chicken or stir-fry dishes.


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