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
<u>Squeamish Squash with Rice</u>
Lime wedges, for serving
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.
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.