From The Washington Post:
- 8 ounces coconut oil, solidified
- 2/3 cup sunflower oil
- 2 to 3 teaspoons Dijon-style mustard
- 1/3 to 1/2 cup unsweetened regular or low-fat coconut milk
- 1 to 2 teaspoons ground turmeric
- 1-inch piece peeled ginger root, finely grated (2 to 3 teaspoons)
- 1 to 2 teaspoons curry powder
- 2 teaspoons finely chopped red chili pepper
- Freshly squeezed juice from 1/2 to 1 lime (2 teaspoons)
- Combine the coconut and sunflower oils in a heatproof mixing bowl.
- Fill a saucepan with a few inches of hot water and set it over medium-low heat.
- Suspend the mixing bowl over the saucepan to create a double-boiler effect, making sure the bottom of the bowl does not touch the water in the pot. The coconut oil will liquefy.
- Fill a mixing bowl with cold water and ice cubes.
- Add the mustard to taste, the coconut milk, turmeric to taste, ginger, curry powder to taste, red chili pepper and lime juice to the warm oil, stirring constantly.
- When the mixture reaches 120 degrees (after a minute or so), remove the bowl from the heat.
- Nestle the bowl in the ice-water bath. Keep stirring until the mixture firms up.
- Transfer to a container with a tight-fitting lid.
- Cover and refrigerate for up to 2 weeks.