- 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
- 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.
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).