A warm, colorful recipe with an inspired flavor profile.

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 oz spinach (1 cup)

1 can (14 ounces) unsweetened light coconut milk

1 medium zucchini, quartered lengthwise and sliced 1 inch thick (2 1/4 cups)

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

Lime wedges, for serving

  1. 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.)
  2. 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.
  3. 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.
Original recipe found at marthastewart.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here