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
This recipe is from Epicurious.com and it is only slightly modified by me. I cut up a whole chicken so that I would have left overs and then did the sauce according to the recipe.
I used a mixture of Thai seasonings which were the same as the ones in the recipe but they came out of a nice neat tube from the Produce section of the grocery store. This is a convienient way of doing this because they are fresher and it stays in the fridge for a week or two after opening. I added a touch of soy sauce to my chicken broth because it makes it perfect.
I added some onion and some extra garlic to the sauce before adding the chicken.
I cooked the chicken slowly in the sauce after searing it in the pan and it was fall off the bone tender.
I made some rice to add to the meal and sauteed up some swiss chard as well as some beet greens. It was a fully satisfying meal. I loved the chicken. It was sweet with a really light coconut flavor. Fantastic and I will be making this again.