Grind the coriander, cumin, peppercorns and salt with a hand herb grinder

Add other ingredients and combine into a paste texture

Using a blender mix 6 Tbs curry paste, spinach and 1 cup coconut milk and set aside

In a large stockpot bring all remaining coconut milk to a slow boil

Reduce heat, stir in the curry spinach mixture and simmer for 5 minutes

Return to a medium-high temperature

Add zucchini and cook for 5 minutes

Add chicken and season with salt and pepper

Cook 5 minutes

Add basil