• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Shredded coconut

  2. 1 cup Boiling water

  3. 3 tablespoons Corn oil

  4. 1 Onion, cut in

  5. 1/4s, then in thin slices

  6. 1 Garlic clove, crushed

  7. 1 tablespoon Curry Powder

  8. teaspoon Turmeric

  9. teaspoon Ground coriander

  10. teaspoon Hot chili powder

  11. 1 tablespoon Cornstarch

  12. 1 tablespoon Lemon juice

  13. 1 large Tomato, peeled, seeded

  14. small Green bell pepper, seeded

  15. Salt to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add coconut milk and bring to a boil. Cover and simmer 5 minutes.

  3. 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.

  4. Makes 2-¼ cups.

  5. NOTE: Serve hot with grilled steak and chicken or stir-fry dishes.


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