Coconut Sauce

Name: Coconut Sauce
Ingredients: 1 1/4 cups chicken stock or broth; 1 (14- to 15-ounce) can unsweetened coconut milk; 1 chicken leg (10 to 12 ounce), cut into drumstick and thigh and skin discarded; 1 stalk fresh lemongrass, 1 or 2 tough outer leaves discarded and root end trimmed; 1 (2- by 1 1/2-inch) piece fresh ginger, thinly sliced; 1 small (1 1/2- to 2-inch) dried chile (preferably Thai), halved lengthwise and seeds discarded

6 ingredients

8 steps

Ingredients

1 1/4 cups chicken stock or broth
1 (14- to 15-ounce) can unsweetened coconut milk
1 chicken leg (10 to 12 ounce), cut into drumstick and thigh and skin discarded
1 stalk fresh lemongrass, 1 or 2 tough outer leaves discarded and root end trimmed
1 (2- by 1 1/2-inch) piece fresh ginger, thinly sliced
1 small (1 1/2- to 2-inch) dried chile (preferably Thai), halved lengthwise and seeds discarded

Directions

1

Bring stock, coconut milk, and chicken to a boil in a 1 1/2- to 2-quart saucepan, then reduce heat and simmer, uncovered, 45 minutes.
2

Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice.
3

Add lemongrass, ginger, and chile to coconut mixture and bring to a boil.
4

Remove pan from heat and let stand, covered, 30 minutes.
5

Pour sauce through a fine-mesh sieve into a bowl, discarding solids, then return to pan and bring to a boil.
6

Season with salt.
7

Blend sauce in a blender until frothy, about 30 seconds (use caution when blending hot liquids).
8

Serve immediately.