Green Curry with Kale and Butternut Squash

Ingredients

• 1/3 cup water
• 6 Thai green chiles , stemmed, seeded, and chopped
• 12 garlic clove s , peeled and smashed
• 2 lemongrass stalk s , trimmed to bottom 6 inches and slice d thin
• 1/4 cup chopped fresh cilantro leaves
• 1 (4-inch) piece fresh ginger , peeled and chopped
• 2 tablespoon svegetable oil
• 2 tablespoon sgrated lime zest
• 2 teaspoon sground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon table salt
• 2 (14-ounce) can scoconut milk
• 2 tablespoon svegetarian fish sauce
• 1 tablespoon packed brown sugar
• 3 tablespoon sextra-virgin olive oil
• 2 pound sbutternut squash , peeled, seeded, and cut into 1⁄2-inch piece s (6 cup s)
• 1/2 teaspoon table salt
• 2 pound skale , stemmed and chopped
• 1 tablespoon lime juice
• 1/3 cup unsalted, roasted pepitas

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE CURRY SAUCE:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Process ⅓ cup water; 6 seeded and chopped Thai green chiles; 12 peeled and smashed garlic cloves; 2 lemongrass stalks, trimmed to bottom 6 inches and sliced thin; ¼ cup chopped fresh cilantro; 1 (4 inch) piece ginger, peeled and chopped; 2 tablespoons vegetable oil; 2 tablespoons grated lime zest; 2 teaspoons ground coriander; 1 teaspoon ground cumin; and ½ teaspoon table salt in blender until finely ground, about 3 minutes, scraping down sides of blender jar as needed.'}, {'@type': 'HowToStep', 'text': 'Transfer paste to medium saucepan and cook over medium high heat, stirring often, until paste is fragrant and begins to sizzle, about 2 minutes.
2. Whisk in 2 cans coconut milk, 2 tablespoons vegetarian fish sauce, and 1 tablespoon packed brown sugar, scraping up any browned bits.
3. Bring to simmer and cook, stirring occasionally, until flavors meld, about 10 minutes.
4. Season with salt to taste. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)'}]}
5. {'@type': 'HowToSection', 'name': 'FOR THE VEGETABLES:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Heat 3 tablespoons extra virgin olive oil in Dutch oven over medium heat until shimmering.
6. Add 2 pounds butternut squash, peeled, seeded, and cut into ½ inch pieces, and ½ teaspoon table salt and cook, stirring occasionally, until squash is just beginning to brown, about 8 minutes; transfer to bowl.'}, {'@type': 'HowToStep', 'text': 'Add 2 pounds kale, stemmed and chopped, 1 handful at a time, to now empty pot and cook over medium heat until just beginning to wilt, about 3 minutes.
7. Stir in 2 cups curry sauce and bring to simmer (reserve remaining sauce for another use).
8. Reduce heat to medium low, cover, and cook, stirring occasionally, until kale is fully wilted, about 10 minutes.'}, {'@type': 'HowToStep', 'text': 'Return squash and any accumulated juices to pot, cover, and simmer until kale and squash are tender and sauce has almost completely evaporated, 10 to 20 minutes.
9. Off heat, stir in 1 tablespoon lime juice and season with salt to taste.
10. Sprinkle with ⅓ cup unsalted, roasted pepitas and serve.'}]}