Fresh Green Curry Sauce

• 2 cups packed chopped cilantro leaves and stems
• 3 green Thai chiles, thinly sliced
• 1 ounce fresh ginger, peeled and thinly sliced (3 tablespoons)
• 2 stalks of 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
• One 13 1/2-ounce can unsweetened coconut milk
• 1/2 cup chicken stock or low-sodium broth
• Salt

1. In a food processor, combine the cilantro, chiles, ginger, lemongrass, 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, about 15 minutes.
4. Season with salt.

cilantro, green thai chiles, fresh ginger, stalks of fresh lemongrass, garlic, ground coriander, ground cumin, water, milk, chicken, salt

Taken from www.foodandwine.com/recipes/fresh-green-curry-sauce (may not work)