Coconut Stock

Ingredients

• 3 large stalks lemongrass
• 2 large knobs galangal
• 4 large red chillies
• 1/2 red onion
• 3 tbsp vegetable oil
• 800ml coconut cream
• 3/4 cup fish sauce
• 120g palm sugar

Method

1. Roughly process lemongrass. galangal, chillies and onion.
2. Heat oil in a large heavy-based saucepan and sweat the lemongrass-chilli blend. Add coconut cream, fish sauce, palm sugar and 2 1/2 cups water, and bring to the boil. When sugar has dissolved, either lower to a simmer and use immediately, refrigerate for use in the next day of two, or put in containers and freeze for later.