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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If most of the coconut sauces you've encountered have been heavy and cloying, this one light and frothy, with delicate flavor will be a delicious surprise. It would also be perfect for spicing up poached skinless boneless chicken. This recipe is an accompaniment for Pistachio Sea Bass with Crab Salad and 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 |
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. Add lemongrass, ginger, and chile to coconut mixture and bring to a boil. Remove pan from heat and let stand, covered, 30 minutes.
3. Pour sauce through a fine-mesh sieve into a bowl, discarding solids, then return to pan and bring to a boil. Season with salt. Blend sauce in a blender until frothy, about 30 seconds (use caution when blending hot liquids). Serve immediately.
4. Cooks' note: Sauce can be made (but not blended) 1 day ahead and chilled, covered. Reheat and blend just before serving.
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