Ingredients

• 1 1/4 cups chicken stock or broth
• 1 (14- to 15-ounce) can unsweetened coconut milk
• 1 chicken leg (10 to 12 ounce), cut into drumstick and thigh and skin discarded
• 1 stalk fresh lemongrass, 1 or 2 tough outer leaves discarded and root end trimmed
• 1 (2- by 1 1/2-inch) piece fresh ginger, thinly sliced
• 1 small (1 1/2- to 2-inch) dried chile (preferably Thai), halved lengthwise and seeds discarded

Instructions

1. Bring stock, coconut milk, and chicken to a boil in a 1 1/2- to 2-quart saucepan, then reduce heat and simmer, uncovered, 45 minutes.
2. Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Add lemongrass, ginger, and chile to coconut mixture and bring to a boil. Remove pan from heat and let stand, covered, 30 minutes.
3. Pour sauce through a fine-mesh sieve into a bowl, discarding solids, then return to pan and bring to a boil. Season with salt. Blend sauce in a blender until frothy, about 30 seconds (use caution when blending hot liquids). Serve immediately.