This Indonesian Coconut Sauce is a vibrant, fragrant condiment that brings authentic flavor to any meal. Made from scratch using fresh shredded coconut and boiling water, this sauce offers a creamy, velvety texture that far surpasses canned alternatives. It is infused with a warm spice blend of curry powder, turmeric, coriander, and chili, creating a deep, savory profile with a gentle heat. The addition of fresh tomato and green bell pepper provides a bright, subtle sweetness that balances the richness of the coconut. Perfect for drizzling over grilled fish, chicken, or steamed rice, this versatile sauce is also excellent as a dip for fried snacks. It is a vegan-friendly staple that is simple to prepare yet delivers complex, home-cooked flavors.
Indonesian Coconut Sauce
Description
This Indonesian Coconut Sauce is a vibrant, fragrant condiment that brings authentic flavor to any meal. Made from scratch using fresh shredded coconut and boiling water, this sauce offers a creamy, velvety texture that far surpasses canned alternatives. It is infused with a warm spice blend of curry powder, turmeric, coriander, and chili, creating a deep, savory profile with a gentle heat. The addition of fresh tomato and green bell pepper provides a bright, subtle sweetness that balances the richness of the coconut. Perfect for drizzling over grilled fish, chicken, or steamed rice, this versatile sauce is also excellent as a dip for fried snacks. It is a vegan-friendly staple that is simple to prepare yet delivers complex, home-cooked flavors.Ingredients
Directions
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In a blender or food processor, combine the shredded coconut and boiling water. Process for 45 seconds until the mixture is well blended and frothy.
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Strain the coconut mixture through a fine-mesh sieve into a bowl, pressing firmly on the solids to extract as much liquid (coconut milk) as possible. Discard the leftover coconut pulp or save for baking.
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Heat the corn oil in a medium saucepan over medium heat.
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Add the quartered onion and crushed garlic to the pan. Sauté gently for 3 minutes, stirring occasionally, until the onion begins to soften.
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Stir in the curry powder, turmeric, ground coriander, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.
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Pour the extracted coconut milk into the saucepan and bring to a boil, stirring to combine with the spices.
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Cover the saucepan and reduce heat to low. Simmer gently for 5 minutes to allow the flavors to meld.
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In a small bowl, whisk together the cornstarch and lemon juice until smooth and lump-free.
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Stir the cornstarch mixture into the simmering coconut sauce.
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Bring the sauce back to a boil, stirring constantly. Cook for 2 minutes until the sauce thickens slightly.
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Meanwhile, cut the peeled tomato and green bell pepper into thin slivers.
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Add the tomato and bell pepper slivers to the sauce.
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Reduce heat and cook gently for 5 more minutes, until the vegetables are just tender but still retain some crunch.
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Season with salt to taste. Remove from heat and serve warm.
Nutrition Facts
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 8g40%
- Cholesterol 0.0mg0%
- Sodium 50mg3%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
