November 10, 2012

Green Curry Stew

I'd never made curry paste from scratch, so I tried this recipe recently. This makes a soupy kind of curry, perfect for serving over rice or rice noodles. Be careful not to cook the stew too long after adding the green vegetables, as they will start to gray if overcooked (as you can see in the photo). 
This is a fairly mild curry, but you can spice it up by adding more peppers to the paste (or using 3-4 serrano chiles instead of jalapenos) and adding more spicy to the finished stew.

Green Curry Stew
recipe adapted from Martha Stewart

serves 4-6

For the curry paste:
1 tablespoon whole coriander seeds
2 teaspoons ground cumin
1 teaspoon whole black peppercorns
1 teaspoon coarse salt
1 large jalapeno chile, seeded & sliced
1/2 cup fresh cilantro or parsley
zest of 1 lemon
3 large garlic cloves
2 green onions
2 tablespoons chopped & peeled fresh ginger
zest of 1 lime
juice of 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 cup chicken stock
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium zucchini, halved lengthwise and sliced 1-inch thick
2 cups broccoli florets
2 cups haricot verts, cut in half
1 teaspoon cayenne pepper (optional)
Coarse salt and freshly ground pepper
3/4 cup fresh basil, chopped
  • To make the curry paste: Blend all the ingredients in a blender or food processor. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)
  • To 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, the light coconut milk, and the stock to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add the chicken, zucchini, broccoli, & green beans and cook until chicken is cooked through & vegetables are slightly tender, about 10 minutes. Season with salt, pepper, & cayenne (if you want more heat). Remove from the heat & stir in the basil.
  • Serve over cooked rice or noodles.

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