1/2 cup chunk dried coconut
1 cup vegetable broth
1 tsp. olive oil
1 clove garlic
1/4 tsp. ground coriander
1/4 tsp. salt
1 anchovy filet
1 fat mild green chile
1 Tbsp. creamy peanut butter
1/2 cup cilantro leaves
Instructions:Heat vegetable broth to a simmer. Cut rind from coconut. Cover coconut with broth. Let stand 5 minutes.
Slice onion very thinly. Remove seeds from pepper and mince. Mince garlic. Mash anchovy. Wash lime and cut in half.
In a small skillet, heat oil. Add onions and sauté until they begin to brown, about 4 minutes. Reduce heat to low and add garlic, coriander, salt, anchovy and 1/2 of the minced pepper. Cook 2 minutes, stirring frequently. Stir in juice from 1/2 lime and peanut butter. Add about half of the broth from the coconut and stir until smooth. Let cook over low.
Drain coconut, reserving broth. Place coconut in bowl of food processor and pulse until chopped.
Add cilantro, the remaining pepper, and the juice of the other half of lime. Process until well-blended – it will never be really smooth.
Scrape ground coconut mixture into onion sauce and stir to combine.
In a separate pan, sauté two cups of any vegetable – green beans, cauliflower or even frozen vegetable mix are all nice. Cook until vegetables are crisp-tender. Add one cup of any protein – try tofu, shrimp or leftover chicken. Add Alsapotamian Coconut Sauce and let simmer for 3 – 5 minutes. Serve over rice.