Active Time
20 MIN
Total Time
40 MIN
Yield
Serves : makes 2 1/2 cups
© Kamran Siddiqi

How to Make It

Step 1    

In a food processor, combine the cilantro, chiles, ginger, lemongrass, garlic, coriander, cumin and water and process to a fine paste.

Step 2    

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.

Suggested Pairing

Beer Wine is a tough match for these spicy curries, but cold beer is ideal. Lager beers tend to be light in color, brisk and moderately hoppy (the floral-bitter character imparted to beer from the flowers of the hop vine, used in brewing).

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