Coconut Sauce

ingredients

• 1 1/4 cups chicken stock or broth
  1 1/4 cups water & 1 1/4 teaspoons bouillon
• 1 (14-1 7/8 cups) can unsweetened coconut milk
• 1 chicken leg (1 1/3 cups), cut into drumstick and thigh and skin discarded
• 1 stalk fresh lemongrass, 2 tough outer leaves discarded and root end trimmed
• 1 (2x1.5 inch) piece ginger, thinly sliced
• 1 small (1.5-2 inch) dried chile (preferably Thai), halved lengthwise and seeds discarded

directions

Bring stock, coconut milk, and chicken to a boil in a small saucepan, then reduce heat and simmer, uncovered, 45 minutes.

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.

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.

Note:

Sauce can be made (but not blended) 1 day ahead and chilled, covered. Reheat and blend just before serving.