LEMONGRASS AND CILANTRO SAUCE

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Lemongrass and Cilantro Sauce image

Provided by Jeanne Thiel Kelley

Yield Makes about 1 cup

Number Of Ingredients 6

1/2 cup (or more) canned unsweetened coconut milk*
1/2 cup fresh cilantro leaves
3 tablespoons chopped tender inner stalks lemongrass (from about 2 stalks)
2 large green onions, coarsely chopped
2 large jalapeƱo chiles, seeded, coarsely chopped
1 garlic clove, peeled

Steps:

  • Combine 1/2 cup coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by teaspoonfuls for desired texture. Season to taste with salt and pepper. Can be made 1 day ahead. Cover; chill. Bring to room temperature; stir before serving.
  • *Available at most supermarkets and at Asian markets.

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