Recipes
Halloween Curry Recipe
How to Make Halloween Curry Recipe
Witch’s Directions…
Firstly make the mysterious curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add the remaining ingredients, and grind them until a paste forms.
Secondly make the hag’s stew: Puree 5 tablespoons of curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth.
Finally bring the remaining regular coconut milk and the light coconut milk to a boil in a medium heavy stockpot. Reduce the heat, stir in curry-spinach mixture, and simmer it for 5 minutes. Add the courgette, and cook until is slightly tender, about 5 minutes. Add the chicken, and the season with salt and pepper. Cook until the zucchini is tender and the chicken is cooked through, about 5 minutes. Add the basil, and the garnish with serrano chiles. Serve with rice and lime wedges.
Notes from the kitchen
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Ingredients for Halloween Curry Recipe
For the Mysterious Curry Paste
15ml whole coriander seeds, toasted
10ml whole cumin seeds, toasted
5ml whole black peppercorns, toasted
5ml coarse salt
3 red chillies, sliced
15g fresh coriander
2 stalks lemongrass, trimmed and chopped
8 garlic cloves, crushed
2 spring onions, chopped
12g fresh ginger, peeled and finely chopped
30ml fresh lime juice
Finely grated zest of 2 limes
For the Hag’s Stew
60g spinach
1 x 400ml can full-fat coconut milk
1 x 400ml can light coconut milk
1 medium courgette, approximately 250g, quartered lengthways and cut into 2.5cm slices
340g skinless and boneless chicken breast, cut into 2.5cm pieces
340g skinless and boneless chicken thighs, cut into 2.5cm pieces
Salt and freshly ground black pepper
20g fresh basil leaves
1 small green chilli, thinly sliced, to garnish
