1 c  Shredded coconut
1 2/3 c  Boiling water
3 tb Corn oil
1    Onion, quartered, then in
-thin slices
1    Garlic clove, crushed
1 tb Curry Powder
1/2 ts Turmeric
1/2 ts Ground coriander
1/2 ts Hot chili powder
1 tb Cornstarch
1 tb Lemon juice
1 lg Tomato, peeled, seeded
1/2 sm 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 2-1/4 cups.

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