Ingredients
- 2 Tbs fresh lime juice
- 4 Scallions diced very small
- 4 Serrano chiles thinly sliced
- Lime zest from two limes
- 2 1/2 Tbs peeled and cut up fresh ginger
- 10 Garlic cloves minced
- 3/4 Cup fresh cilantro
- 1 Tsp Coarse salt
- 2 1/2 Tsp whole cumin seeds
- 3 Stalks fresh lemongrass chopped small
- 1 1/2 Tsps whole black pepper corns toasted
- 1 1/2 Tbs whole coriander seeds toasted
- 1 Cup fresh basil
- 25 Ounces boneless skinless chicken cut into shredded pieces
- 2 Zuchini sliced
- 30 Ounces unsweetened coconut milk
- 3 Ounces Spinach
- Salt and Ground Pepper to taste
Instructions
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Grind the coriander, cumin, peppercorns and salt with a hand herb grinder
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Add other ingredients and combine into a paste texture
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Using a blender mix 6 Tbs curry paste, spinach and 1 cup coconut milk and set aside
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In a large stockpot bring all remaining coconut milk to a slow boil
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Reduce heat, stir in the curry spinach mixture and simmer for 5 minutes
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Return to a medium-high temperature
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Add zucchini and cook for 5 minutes
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Add chicken and season with salt and pepper
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Cook 5 minutes
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Add basil
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Garnish with serrano chiles
