1 medium onion, chopped 1 medium butternut squash, peeled and cut into 1” cubes 1 bunch kale, leaves torn, stems chopped 1 can chickpeas 1 can coconut milk 2 tablespoons yellow or red curry paste 1 1/2 cups chicken or vegetable stock 2 tablespoons fish sauce 1 tablespoon brown sugar 1-2 limes 1/4 bunch cilantro, chopped (for serving)

Heat a 3-quart saucepan or Dutch oven over med-high heat. Pour in 1/2 the can of coconut milk and whisk in 2 tablespoons of curry paste. Simmer for about 1 minute, or until fragrant. Add chopped onions and simmer for another 3 minutes. Add butternut squash, kale stems, chickpeas, remainder of 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 in kale leaves, and cook for another 2 to 3 minutes To finish off the curry, squeeze the juice from half the lime. Then, 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 extras such as cilantro and lime wedges, and go get your Thai curry on!