Cauldron Curry

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

Published: Oct 14, 2011

1 Rating

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"Breast of chicken and chile's fury -- with fresh green veg make good Thai curry," intoned the witch, adding coconut milk and lemongrass. Filled with chicken, serrano chiles, and fresh green vegetables, this fiery green curry recipe makes a great main dish for Halloween parties. The curry paste can be made in advance, minimizing last-minute fuss, and the stew cooks quickly.

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Ingredients

Curry Paste:

1 Tbsp. whole coriander seeds
2 tsp. whole cumin seeds
1 tsp. whole black peppercorns
1 tsp. Coarse salt
3 serrano chiles
1/2 cup 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

Stew:

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 cup Fresh basil
serrano chiles
Squeamish Squash with Rice
Lime wedges

Directions

1. Step 1Make 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. Step 2Make 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. Step 3Bring 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.