This dinner made me so happy. It was seriously one of the easiest meals I’ve ever thrown together. The only real work is in cutting up the squash, which, I’ll admit, is work. If you’re opposed to that work, you can always seek out pre-cubed squash that starts to pop up in supermarkets this time of year. I would have loved to have gotten my squash pre-cut, but I thought it would be a little rude, considering it was a gift from someones garden, you know, to ask them to chop the thing up for me. I wouldn’t do that.
One thing that’s nice about using butternuts squash in a Thai curry is that you can totally get away with lite coconut milk, which is what I used and what the recipe calls for. As the squash cooks up it gives of a little bit of starch and thickens up the curry base. This isn’t one of those curries where you veggies swim in coconut milk. No. They stew in it, infusing it and becoming one with it’s richness, and filling your skillet with creamy curry goodness.
I got a text from my boyfriend yesterday telling me there may be more butternut squash to come. At this point I’m considering starting a new blog and calling it Connoisseurus Squash.
- 2-14 oz. cans lite coconut milk
- ¼ cup + 2 tbsp. massaman curry paste (homemade or commercial)
- 3 lbs. butternut squash, cubed (about 1 large squash)
- 1-14 oz. can or 1¾ cups cooked chickpeas, rinsed and drained
- 1 small onion, sliced
- ½ lb. kale, stems removed and torn into bite-sized pieces
- ½ cup peanuts
- 3 scallions, chopped
- Place coconut milk in large saucepan. Add curry paste and heat to a simmer, stirring to dissolve paste.
- Add squash, chickpeas and onion. Allow to simmer over low heat, uncovered, until squash is tender, about 12 minutes.
- Add kale and stir. Simmer about 1 more minute, until kale is wilted.
- Divide among plates or bowls and top with peanuts and scallions. Serve with rice.