Brought to us by Desiree
For the Curry Paste
1 tbsp whole coriander seeds, toasted
2 tsp whole cumin seeds, toasted
1 tsp whole black peppercorns, toasted
1 tsp coarse salt
3 serrano chiles, sliced
1/2 c fresh cilantro
1/2 c fresh lemongrass, trimmed and chopped
8 garlic cloves, minced (1/4 c)
2 scallions, chopped (1/4 c)
2 tbsp chopped peeled fresh ginger
2 tbsp fresh lime juice
1 tbsp finely grated lime zest (from 2 limes)
For the Stew
1 c spinach
1 can (14 oz) unsweetened regular coconut milk
1 can (14 oz) unsweetened light coconut milk
1 medium zucchini, quartered lengthwise and sliced 1 inch thick (2 and 1/4 c)
12 oz boneless, skinless chicken breasts, cut into 1 inch pieces
12 oz boneless, skinless chicken thighs, cut into 1 inch pieces
Coarse salt and freshly ground pepper
3/4 c fresh basil
Serrano chiles, thinly sliced, for garnish
Black jasmine rice, cooked
Lime wedges for serving
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1. Make the curry paste: Grind coriander, cumin, peppercorns, and salt with mortar and pestle. 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 tbsp curry paste, the spinach and 1 c regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.
3. Bring remaining regular coconut milk and light coconut milk to a boil in a 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.
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