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Lemon grass, ginger & coriander Thai sauce
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Prep Time:
5 minutes
Cook Time:
6 minutes
Total Time:
11 minutes
Ingredients:
  • 7.50 gm cornflour
  • 250ml (1 cup) light coconut milk
  • 185ml (3/4 cup) chicken style liquid stock
  • 1 stem lemon grass, pale section only, bruised
  • 2 tsp finely grated fresh ginger
  • 1 small garlic clove, crushed
  • 1 small fresh red chilli, sliced
  • Salt & ground white pepper
  • 62.50 ml chopped fresh coriander
Instructions:
  • Mix the cornflour with 2 tablespoons of coconut milk until smooth in a small saucepan. Stir in the rest of the coconut milk and stock.
  • Enhance the flavors by incorporating the lemon grass, ginger, garlic, and chili into the pan. Cook over medium-high heat until the sauce reaches a boil and thickens, about 3-5 minutes. Lower the heat and let it simmer without a cover for another minute. Taste the dish and adjust the seasoning with salt and pepper. (Microwave hack: refer to the tip for using a microwave.)
  • Strain the sauce through a fine sieve into a heatproof jug, add the coriander, and serve right away.

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