Coconut Sauce

1. 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. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Season with salt.

7. 7

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

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.