If most of the coconut sauces you've encountered have been heavy and cloying, this one — light and frothy, with delicate flavor — will be a delicious surprise. It would also be perfect for spicing up poached skinless boneless chicken.

　　This recipe is an accompaniment for Pistachio Sea Bass with Crab Salad and Coconut Sauce .

　　

Ingredients

Makes about 2 cups

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　Sauce can be made (but not blended) 1 day ahead and chilled, covered. Reheat and blend just before serving.