“Something Wicked This Way Comes”

What is that?  A witch’s kettle of Thai green curry, perhaps, pieces of zucchini mysteriously bobbing to the surface.  How about pairing it with rice, blacker than midnight, and pulsing with cubed squash, colors of the spooky season?  This is a pairing Martha Stewart imagines and features on her website. (*1)  In keeping with the theme, she calls the duo “Cauldron Curry” and ” Squeamish Squash with Rice.”  Creepy.

Both preparations have considerably more to recommend them, though, than mere novelty.  The curry is a scintillating blend of chicken and mild squash, bathed in a spirited sauce sweetened a bit with creamy coconut milk.  The other superstars of Thai curry also make an appearance, including lemongrass, limes, chili peppers and ginger.  The resulting blend packs a little heat, though the coconut milk and lemongrass compensate nicely.  Spice enough to accent the other flavors and to warm autumn’s chill, but far from making things uncomfortable.

The green color befits what might “boil and bubble” away in a witch’s vat, and it acquires this status naturally.  Generous helpings of pulverized cilantro and baby spinach see to that, providing verdant shades which coconut milk softens.  Complements nicely the decorative linens accompanying:Color plays a key role in today’s other offering too, as rice of the deepest ebony (or intensely dark purple at least) really sets off the orange butternut squash.  It’s a riff on the original recipe, which uses plain white rice.  The “Black Pearl” variety contributes faintly floral notes, not to mention the color, which is strikingly spooky, don’t you think?:

Plus, it’s more in keeping with the holiday which both dishes emphasize.  No trickery here, though, as both submissions are splendid choices for any season.  Speaking of which, here’s today’s dinnerware, rising from realms beyond:

A chill crisps the air now, and distant bonfires lend wisps of smoke, ideal for savoring these inspirations.  Particularly when witches, ghosts and other creatures lurk just beyond the faltering light, creeping ever nearer as the shadows are lost to nightfall.  Just trick-or-treaters, or something more sinister? Better fortify yourself!

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Cauldron Curry

(Thai Green Curry)

For the curry paste:

• 1 tablespoon whole coriander seeds
• 2 teaspoons whole cumin seeds
• 1 teaspoon whole black peppercorns
• 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 teaspoons chopped and peeled fresh ginger
• 2 teaspoons fresh lime juice
• 1 tablespoon finely grated lime zest (from two limes)

For the stew:

• 1 cup baby spinach
• 1 14-ounce can of coconut milk
• 1 14-ounce can of light coconut milk (*2)
• 1 medium zucchini, quartered lengthwise and cut one inch wide
• 12 ounces boneless skinless chicken breasts, cut into one-inch pieces (*3)
• coarse salt and freshly-ground black pepper, to taste
• 3/4 cup fresh basil, for garnish

Start by making the curry paste.  In a blender, combine the coriander, cumin, peppercorns and salt.  Pulse until coarsely pulverized.  Add the remaining curry paste ingredients and pulse until a paste just forms.  Don’t be overly zealous in processing the mixture; you want the paste to have texture and depth.

Next, move to the stew.  To the paste in the blender add the baby spinach and one cup of the regular coconut milk.  Blend until fairly smooth.

Put the remaining coconut milk and the light coconut milk in a medium stockpot.  Place over a high flame and bring to a boil.  Reduce flame to medium, stir in the spinach-curry mixture and simmer for 5 minutes.  Add the zucchini and cook until slightly tender, about 5 minutes.

Add the chicken and season with salt and pepper.  Cook for five minutes more, until chicken is cooked through and zucchini is tender.  Ladle into individual serving bowls and garnish with basil.

NOTES:

1 – The “Cauldron Curry” recipe came from the Stewart website, though it has rotated out of circulation since then.  Little matter, as the preparation appears many places elsewhere on the web, although its original home has moved on to other ideas.

2 – You can use two cans of similar consistency if you’d like, though using one each of regular and light coconut milk will provide appreciable richness without being overwhelming.

3 – Chicken thighs are a good choice, as they’re moister and have a better flavor.  Plus, when trimmed adequately, they’re nearly as lean.

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Squeamish Squash with Rice

• 2 cups water
• 1-inch piece of fresh ginger, peeled and thinly sliced
• half a butternut squash, peeled and cut into 1/2-inch pieces
• 1 cup jasmine rice (*4)
• 1 tablespoon unsalted butter
•  1/2 teaspoon coarse salt

Add the water and ginger to medium saucepan and place over a high flame and bring to a boil.  Add the remaining ingredients, reduce flame to medium and simmer, covered, until the liquid has been absorbed and the squash is tender, about 20 minutes.

NOTES:

4 – Sure, jasmine rice is great, though black rice results in “electrifying” Halloween colors.

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