So long as you have a few pantry essentials—coconut milk, chicken stock, fish sauce, and curry paste—you’re all set to make this unique dish. (Note: Fish sauce and curry paste can both be found in the ethnic aisle of your local grocery store.) The healthy combination you find here may not be found on the menu of your local Thai restaurant, but we guarantee it will inspire you to come up with your own tasty curry combinations.
- 1 can (13.5 ounces) coconut milk, divided
- 2 tablespoons yellow or red curry paste, divided
- 1onion, chopped
- 1butternut squash, peeled and cut into 1-inch cubes
- 1 bunch kale, leaves torn, stems chopped
- 1 can (14.5 ounces) chickpeas, rinsed and drained
- 1 1/2 cups chicken or vegetable stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1/4bunch cilantro, chopped (for serving)
- Heat a 3-quart saucepan or Dutch oven over medium-high heat. Pour in 1/2 can coconut milk and whisk in 2 tablespoons curry paste. Simmer for about 1 minute, or until fragrant.
- Add onion and simmer for another 3 minutes. Add butternut squash, kale stems, chickpeas, remaining 1/2 can coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil.
- Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes. Add kale leaves, and cook for another 2 to 3 minutes
- To finish curry, squeeze juice from 1/2 lime. Season to taste (more fish sauce if it’s not salty enough, brown sugar if it’s not sweet enough, or lime juice if it’s not tart enough).
- Serve with lime wedges and cilantro.