Recipe - Indonesian Coconut Sauce

1 cup Shredded coconut
1 2/3 cup Boiling water
3 tablespoon Corn oil
1 Onion, quartered, then in
thin slices
1 Garlic clove, crushed
1 tablespoon Curry Powder
One half teaspoon Turmeric
One half teaspoon Ground coriander
One half teaspoon Hot chili powder
1 tablespoon Cornstarch
1 tablespoon Lemon juice
1 lg Tomato, peeled, seeded
One half small 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 2One fourth cups.

NOTE: Serve hot with grilled steak and chicken or stirfry dishes.

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