Coconut Stock


  • 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


  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.

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