Indonesian Coconut Sauce

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Difficulty: Advanced
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A rich, aromatic curry sauce made with fresh coconut milk and warm spices
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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.

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Indonesian Coconut Sauce

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Calories: 150
Dietary:
V Vegan

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

  1. 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.
  2. 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.
  3. Heat the corn oil in a medium saucepan over medium heat.
  4. Add the quartered onion and crushed garlic to the pan. Sauté gently for 3 minutes, stirring occasionally, until the onion begins to soften.
  5. Stir in the curry powder, turmeric, ground coriander, and chili powder. Cook for 1 minute, stirring constantly, until fragrant.
  6. Pour the extracted coconut milk into the saucepan and bring to a boil, stirring to combine with the spices.
  7. Cover the saucepan and reduce heat to low. Simmer gently for 5 minutes to allow the flavors to meld.
  8. In a small bowl, whisk together the cornstarch and lemon juice until smooth and lump-free.
  9. Stir the cornstarch mixture into the simmering coconut sauce.
  10. Bring the sauce back to a boil, stirring constantly. Cook for 2 minutes until the sauce thickens slightly.
  11. Meanwhile, cut the peeled tomato and green bell pepper into thin slivers.
  12. Add the tomato and bell pepper slivers to the sauce.
  13. Reduce heat and cook gently for 5 more minutes, until the vegetables are just tender but still retain some crunch.
  14. 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.

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