Cauldron Curry

"Breast of chicken and chile's fury -- with fresh green veg make good Thai curry," intoned the witch, adding coconut milk and lemongrass.

  • Servings: 6
Cauldron Curry

Source: Martha Stewart Living, October 2009

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

  1. 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. 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. 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.

Reviews

Be the first to comment!