Coconut and Lemon Grass Sauce

Slice the lemon grass as finely as possible so that it can be ground more readily (it tends to be fibrous). Place in bowl of food processor with onion or shallots, garlic, ginger and chillies to taste. Process to a paste. Heat oil in a saucepan, add lemon grass-onion mixture and fry gently for 5 minutes, stirring often. Add remaining ingredients and simmer gently for 10 minutes.

Use as a sauce or baste for fish or chicken, or as directed in recipes. May be stored in refrigerator in a sealed jar for up to 1 week.

Note: Cut lemongrass from bottom section of stalk just above the root, if present; this is the only part used. If fresh lemon grass is not available, substitute 12 pieces dried lemon grass (available from Asian food stores) or 1 teaspoon grated lemon rind.