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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Food & Wine; author Jean-Georges Vongerichten Ingredients:
2 cups packed and chopped fresh cilantro leaves (and stems) |
3 thai green chili, thinly sliced |
1 ounce fresh ginger, peeled and thnly sliced (3 tablespoons) |
2 stalks fresh lemongrass, tender inner cores only, thinly sliced crosswise |
1 garlic clove, smashed |
1 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/2 cup water |
1 (13 1/2 ounce) can unsweetened coconut milk |
1/2 cup chicken stock or 1/2 cup low sodium chicken broth |
salt |
Directions:
1. In a food processor, combine the cilantro, chilies, ginger, lemon grass, garlic, coriander, cumin and water and process to a fine paste.
2. In a medium saucepan, combine the coconut milk, chicken stock and the spice paste and bring to a boil.
3. Simmer over moderate heat, stirring occasionally until the sauce coats the back of a spoon. Takes about 15 minutes.
4. Season with salt.
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