Ingredients
1
1/4 cups chicken stock or broth
1
(14- to 15-oz) can unsweetened coconut milk
1
chicken leg (10 to 12 oz), 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.
5.
Sauce can be made (but not blended) 1 day ahead and chilled, covered. Reheat and blend just before serving.
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