Why This Recipe Works

Here we pair intense green curry with vegetables to accent the verdant flavors of the sauce. Hearty kale takes well to simmering; the sauce tames the kale’s bitter notes and wilts and softens the leaves. To offset the pungent sauce and bitter kale, we introduce butternut squash, which we cut into bite-size cubes so that it cooks quickly and evenly in the sauce. We finish the dish with a squeeze of lime juice to brighten the flavor and a sprinkle of crunchy roasted pepitas to add texture and toasty notes.

Before You Begin

Light coconut milk can be substituted for regular coconut milk. For a spicier sauce, reserve and add the Thai chile seeds. You will have twice as much green curry sauce as needed for this recipe. You can toss the 2 cups of leftover sauce with cooked vegetables and noodles another night or use it as a base for braised lentils and beans.

Instructions

for the curry sauce

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.

Transfer paste to medium saucepan and cook over medium-high heat, stirring often, until paste is fragrant and begins to sizzle, about 2 minutes. Whisk in 2 cans coconut milk, 2 tablespoons vegetarian fish sauce, and 1 tablespoon packed brown sugar, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until flavors meld, about 10 minutes. Season with salt to taste. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)

for the vegetables

Heat 3 tablespoons extra-virgin olive oil in Dutch oven over medium heat until shimmering. 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.

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. Stir in 2 cups curry sauce and bring to simmer (reserve remaining sauce for another use). Reduce heat to medium-low, cover, and cook, stirring occasionally, until kale is fully wilted, about 10 minutes.

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. Off heat, stir in 1 tablespoon lime juice and season with salt to taste. Sprinkle with ⅓ cup unsalted, roasted pepitas and serve.