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10.18.2011

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?

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.
Nutrition

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.

5 Comments:

  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

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

    http://natallino.blogspot.com

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

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

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  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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Thank you oh so much for your sweet comments and stopping by. I will be sure to say hello at yours as well.

Jackie