Witches’ Brew Curry

4 years ago

Witches' Brew Curry
Serves: 4-6
You're not going to get any kids coming to your house with this Halloween recipe, but this Thai Chicken Curry is spooky enough for the season. Blended spinach adds an eerie green hue whilst the addition of kalabasa (pumpkin) amps up the Halloween flavour.
For the curry mixture
  • 1 tbsp cumin
  • 1 tsp black peppercorns
  • 1 tsp salt
  • 3 siling labuyo, sliced
  • 2 stalks lemongrass, chopped
  • 4 garlic cloves, minced
  • 2 tbsps chopped ginger
  • 2 tbsps lime juice
  • 1 tbsp lime zest
  • 1 cup spinach
  • 1 can coconut milk
For the stew
  • 1.5 cans coconut milk
  • 0.3 kg boneless, skinless, chicken breasts, cubed
  • 0.3 kg boneless, skinless chicken thighs, cubed
  • 1 cup basil (leave extra basil leaves for garnish)
  • Siling labuyo (adjust according to preferred level of spiciness)
  • 1 cup red and green peppers, sliced
  • 2 cups kalabasa, cubed
For the curry mixture
  1. Grind cumin, pepper corns, and salt in a mortar and pestle
  2. Add coriander, chilies, lemongrass, ginger, garlic, lime zest, and lime juice
  3. Grind until a paste is formed
  4. Puree curry paste, spinach, and 1 cup coconut milk in a blender until smooth
For the stew
  1. Bring the remaining coconut milk to a boil
  2. Add the kalabasa
  3. Reduce heat and add the curry mixture. Simmer for 10 minutes
  4. Add chicken. Add peppers and season. Cook until chicken is cooked through
  5. Season with salt and pepper
  6. Add basil and Serrano chilies
  7. Serve!


Add A Comment

Leave a reply

Your email address will not be published.