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
Preparation
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.)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.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.
