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Cauldron Curry

Cauldron Curry

My company is planning a Halloween Costume Contest and we are to bring some sort of Halloween dish. I'm thinking of trying out this recipe and possibly find a cauldron of some sort to put it in. The recipe calls for so many things and I may change it a tad bit. I'm not a big fan of curry but all the ingredients it calls for sounds delish. I already have my costume figured out I just hope it comes in on time. I can't wait to post photos. What are you guys dressing up as?

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)

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
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.


  1. oh. oh. ohhh my gawd! i love tasty tuesdays :) jackie, i really wish i had time or the patience to cook =X this looks so yummy! i hope your week is going well darling!

    x jamie

  2. this looks amazing, i'd never have the time though! x

  3. Martha Stuart has the best recipes! This looks so yummy!

  4. this sounds and looks like the perfect halloween dish! i'm sure everyone at the party will love it.

  5. Haha - this is perfect for a Halloween party! I cannot wait to see what your costume is. I'm still trying to figure mine out.


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