Cauldron Curry
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Martha Stewart Living, October 2009
- Yield Serves 4 to 6
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Ingredients
FOR THE CURRY PASTE
- 1 tablespoon whole coriander seeds, toasted
- 2 teaspoons whole cumin seeds, toasted
- 1 teaspoon whole black peppercorns, toasted
- 1 teaspoon coarse salt
- 3 serrano chiles, sliced
- 1/2 cup fresh cilantro
- 2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
- 8 garlic cloves, minced (1/4 cup)
- 2 scallions, chopped (1/4 cup)
- 2 tablespoons chopped peeled fresh ginger
- 2 tablespoons fresh lime juice
- 1 tablespoon finely grated lime zest (from 2 limes)
FOR THE STEW
- 2 ounces spinach (1 cup)
- 1 can (14 ounces) unsweetened regular coconut milk
- 1 can (14 ounces) unsweetened light coconut milk
- 1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
- 12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 3/4 cup fresh basil
- Serrano chiles, thinly sliced, for garnish
- Squeamish Squash with Rice
- Lime wedges, for serving
Directions
- 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.)
- 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.
- 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 rice and lime wedges.
Cook's Note
The curry paste can be made in advance, minimizing last-minute fuss, and the stew cooks quickly. Using a combination of regular coconut milk and light coconut milk reduces the calories.
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I made this (with the squash rice and green beans) for Halloween and it was delicious. It was time consuming, but worth it - I'd make it again. I must have messed something up with the paste, I didn't get nearly a cup, I had enough for recipe and then maybe a few more tablespoons.
I agree w/ Nanopia
Definitely make the curry ahead of time, very time consuming. Make the curry the day before, it tastes better the next day. Made this and the other two dishes for my Halloween party and it turned out great!