Coconut Curry with Chickpeas and Butternut Squash

1. Prep

Prepare all your ingredients: Peel and dice the butternut squash, finely chop the shallot, mince the ginger, garlic, and serrano chili, and prepare the lemongrass.

2. Sweat Aromatics

In a large pot, heat the coconut oil over medium heat. Add the shallot, ginger, garlic, serrano chili (if using), and lemongrass. Cook, stirring frequently, until the shallots are translucent and fragrant, about 3 minutes. This is the foundation of your curry's flavor, so don't rush this step.

3. Caramelize Paste

Add the red curry paste to the pot and cook for another minute, until aromatic. This step intensifies the flavors of the paste, giving your curry a deeper taste.

4. Add Cooking Liquid

Pour in the coconut milk and bring to a simmer. Add the diced butternut squash and chickpeas. Stir gently to combine all the ingredients. Allow the curry to simmer until the butternut squash is fork-tender, about 15-20 minutes. Remember to stir occasionally to prevent sticking.

5. Finishing Ingredients

Once the butternut squash is tender, stir in the chopped cilantro, fish sauce, and lime juice. These add a fresh lift and balance to the rich and creamy curry. Taste and adjust the seasoning if necessary. Serve the curry in bowls, garnished with additional cilantro. It's delightful when paired with a side of jasmine rice or naan bread for a complete meal.