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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