1/2 cup shredded coconut (sweetened or unsweetened as desired)
1/4 cup soy sauce
1/4 cup apricot preserves
1 teaspoon hot chili sauce (they use Sriracha brand)
3/4 teaspoon salt
1/2 teaspoon ginger powder
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
4 teaspoons cornstarch
1/2 cup water
Directions
In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
Remove from heat and serve over the vegetables, noodles and protein of your choice.
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