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Ingredients

Serves 4 to 6

• FOR THE CURRY PASTE (MAKES 1 CUP)
• 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)
• 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 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
• 12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
• 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
• Squeamish Squash with Rice
• Lime wedges, for serving

Description

'Breast Of Chicken And Chile\'s Fury -- With Fresh Green Veg Make Good Thai Curry,' Intoned The Witch, Adding Coconut Milk And Lemongrass.

Martha Stewart