TOM’S HYPNOTIC GHOST PEPPER CURRY

By Cindi Sutter - Excerpted from The Horror Movie Night Cookbook by Richard S. Sargent. Copyright © 2023 Ulysses Press. Reprinted with permission from Ulysses Press. New York, NY. All rights reserved.

STIR OF ECHOES (1999)

In the film, phone operator Tom Witzky begins experiencing a series of frightening, ghostly visions after insisting he be hypnotized by his sister-in-law.

TOM’S HYPNOTIC GHOST PEPPER CURRY

Chicken Curry with Chopped Ghost Peppers and Jasmine Rice

KILL LEVEL: Moderate | BODY COUNT: 6 servings | PREP TIME: 10 minutes | COOK TIME: 35 minutes
Ingredients

2 Tbsp olive oil

2 lbs boneless, skinless chicken thighs, chopped into 1-inch chunks

3/4 cup chopped dried ghost pepper

2 medium yellow onions, chopped

5 cloves garlic, minced

1 cup chopped green onion

2 Tbsp curry powder

3 Tbsp red curry paste

2 Tbsp minced fresh ginger

1 Tbsp smoked paprika

2 (14-ounce) cans full-fat coconut milk

Salt and black pepper, to taste

3 cups cooked jasmine rice

Chopped cilantro, for garnish (optional)

Lime wedges, for garnish (optional)

Instructions

1. Heat a large wok to medium-high heat and add the olive oil. Once hot, add the chicken, ghost pepper, and yellow onions. Cook for 8 to 10 minutes, or until the onions and pepper are soft and the chicken is mostly cooked through.

2. Add the garlic and green onion and cook for another 2 minutes, stirring frequently.

3. Add the curry powder, curry paste, ginger, and paprika. Stir for about a minute.

4. Add the coconut milk and bring to a boil. Reduce the heat and let simmer for about 15 minutes. Add salt and black pepper to your liking.

5. Serve the curry in individual bowls over cooked jasmine rice (that you already prepared following package instructions), and garnish with chopped cilantro and lime wedges, if using.

TIP: Ghost pepper goes a long way, so be careful you don’t add too much. Also, the jasmine rice can be prepared up to 3 days in advance and kept in the fridge so it’s ready for you when you need it.