How to Make It
In a food processor, combine the cilantro, chiles, ginger, lemongrass, garlic, coriander, cumin and water and process to a fine paste.
In a medium saucepan, combine the coconut milk, chicken stock and the spice paste and bring to a boil. Simmer over moderate heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes. Season with salt.