Cauldron Curry

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Ingredients in this Recipe

1 can (14 ounces) unsweetened regular coconut milk
1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
1 tablespoon finely grated lime zest (from 2 limes)
1 tablespoon whole coriander seeds, toasted
1 teaspoon coarse salt
1 teaspoon whole black peppercorns, toasted
1/2 cup fresh cilantro
12 ounces boneless, skinless chicken breasts, cut into 1 inch pieces
12 ounces boneless, skinless chicken thighs, cut into 1 inch pieces
2 ounces spinach (1 cup)
2 scallions, chopped (1/4 cup)
2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
2 teaspoons whole cumin seeds, toasted
3 serrano chiles, sliced
3/4 cup fresh basil
8 garlic cloves, minced (1/4 cup)
Coarse salt and freshly ground pepper
FOR THE CURRY PASTE (MAKES 1 CUP)
Lime wedges, for serving
Squeamish Squash with Rice

Recipe Preparation

See Full Recipe at Martha Stewart

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