Name: Coconut Sauce
Yield: Makes about 2 cups
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

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 .

Cooks' note:

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

Recipe notes

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