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“From Food & Wine; author Jean-Georges Vongerichten”
READY IN:
40mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

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.

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