Name: Cauldron Curry
Yield: 4
Ingredients: 1 tbsp. whole coriander seeds -; 2 tsp. whole cumin seeds -; 1 tsp. whole black peppercorns -; 1 tsp. Coarse salt -; 3 serrano chiles -; 1/2 c. fresh cilantro -; 2 stalk fresh lemongrass -; 8 clove garlic -; 2 scallions -; 2 tbsp. chopped peeled fresh ginger -; 2 tbsp. fresh lime juice -; 1 tbsp. finely grated lime zest -; 2 oz. spinach -; 1 can unsweetened regular coconut milk -; 1 can unsweetened light coconut milk -; 1 medium zucchini -; 12 oz. boneless, skinless chicken breasts -; 12 oz. boneless, skinless chicken thighs -; Coarse salt and freshly ground pepper -; 3/4 c. Fresh basil -; serrano chiles -; Squeamish Squash with Rice -; Lime wedges -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Cauldron Curry

1. 1 tbsp. whole coriander seeds -

2. 2 tsp. whole cumin seeds -

3. 1 tsp. whole black peppercorns -

4. 1 tsp. Coarse salt -

5. 3 serrano chiles -

6. 1/2 c. fresh cilantro -

7. 2 stalk fresh lemongrass -

8. 8 clove garlic -

9. 2 scallions -

10. 2 tbsp. chopped peeled fresh ginger -

11. 2 tbsp. fresh lime juice -

12. 1 tbsp. finely grated lime zest -

13. 2 oz. spinach -

14. 1 can unsweetened regular coconut milk -

15. 1 can unsweetened light coconut milk -

16. 1 medium zucchini -

17. 12 oz. boneless, skinless chicken breasts -

18. 12 oz. boneless, skinless chicken thighs -

19. Coarse salt and freshly ground pepper -

20. 3/4 c. Fresh basil -

21. serrano chiles -

22. Squeamish Squash with Rice -

23. Lime wedges -

How to cook deliciously - Cauldron Curry

1. Stage

Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

2. Stage

Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

3. Stage

Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with Squeamish Squash with Rice and lime wedges.