Fresh Green Curry Sauce

From Food & Wine; author Jean-Georges Vongerichten

• Ready In: 40 mins
• Yields: 2 1/2 cups

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 1/2ounce) 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.