Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Shredded coconut 1/2 ts Ground coriander
1 2/3 c Boiling water 1/2 ts Hot chili powder
3 tb Corn oil 1 tb Cornstarch
1 Onion, cut in 1/4s, then in 1 tb Lemon juice
-thin slices 1 lg Tomato, peeled, seeded
1 Garlic clove, crushed 1/2 sm Green bell pepper, seeded
1 tb Curry Powder Salt to taste
1/2 ts Turmeric

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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