Serves 6-8:
For the Thai paste:
1 tablespoon coriander seed, whole
2 teaspoons cumin seed, whole
1 teaspoon of peppercorns, whole
1 teaspoon of coarse seasalt
3 green chilli pepeprs, sliced
Handful of coriander leaf
2 stalks of lemon grass, cut in 2cm pieces
8 cloves of garlic, chopped
2spring onions, chopped
2cm piece of fresh ginger or 2 tablespoons of frozen or 2 teaspoons of powder
2 tablespoons of limejuice
1 tablespoon of grated rind of lime.
For the curry:
1 pack (400grams) frozen spinach (naturel, not with cream) or 1kilo fresh spinach.
2 cans of coconut milk
1 kilo chicken filets cut into small pieces
2courgettes cut into small cubes
Salt and pepper
1 handful of fresh basil
Green peppers slices to decorate
Basil tops to decorate.
Method:
Heat up a fryingpan (dry, meaning without oil or butter) and roast of the seeds till they start to burst and jump around in the pan (about 2 minutes).
Transfer all the seeds into a grinder and grind them to a powder, add the rest of the paste ingredients and grind into a smooth sauce (use either a blender or pestle and mortar)
You can keep the paste 2 weeks in the fridge or 3 months in the freezer.
Take 5 tablespoons of the curry paste and blend this with the spinach (thawed anf squeezed) and half a can of coconut milk in a blender. If you like things spicy you can add more paste to taste.
I used a black Dutch oven style pan as it looks like a cauldron…but any stewingpan will do.
Heat up the rest of the coconut milk in this pan, bring to the boil and then turn heat to low.
Add the spinach paste and cook for 2 minutes,
Add the courgetts and let simmer for about 5 minutes.
Then add the chicken and basil and let simmer for another 5 minutes.
Season to taste with salt and pepper.
Decorate with the tops of basil and the rings of green peppers, serve with rice and limejuice or lime parts.
Recipe adapted from Martha Stewart living, photos Gardeninglady
