Wash lemon grass and trim root ends and tough layers. Slice bottom 6
inches thinly.Chop 1 T. of this. Puree chopped lemon grass, 1 T. of
sliced ginger, garlic, peppercorns, coriander roots and shallots.
Bring 1 cup of coconut milk to boil and add lemon grass mixture.
While stirring, reduce heat to medium and add chicken, remaining
coconut milk, ginger slices and lemon grass.Bring to boil, reduce
heat, and simmer uncovered until chicken is tender.Season with
chilies, fish sauce and lime juice. Decorate servings with lime
leaves and coriander sprigs.
To make coconut milk:Blend 2 cups fresh or frozen grated coconut
with water.Strain through double cheesecloth, pressing out all
liquid. This is thick coconut milk. To get hin milk, add warm water
to residue from first straining.Let stand 5 minutes, then press as
before.
For coconut cream, refrigerate first pressing and cream will rise to
top. Refrigerate or freeze.Two cups coconut makes 3 cups thick
milk, of which 6 tablespoons is cream.
