Thai Butternut Squash and Kale Curry

I have a mostly vegetarian, sometimes pescatarian son, so i make quite a lot of vegetarian dishes. I would love to say my son loves every single one, but what I think he should call himself is a junkfood-atarian. This Thai curry is nutritious and delicious! My mostly carnivore son ate it all up and only missed the meat a little bit. I hope you like it!

Ingredients:

1 Tbs olive oil

1 Tbs butter

1 large shallot, chopped 

1 Tbs grated ginger

1 tsp garlic, minced

3 cups butternut squash

3 1/2 Tbs red curry paste

1 Tbs yellow curry paste 

1 1/2 cup vegetable broth 

3-4 cups Kale, roughly chopped

1/2 cup Sliced bamboo shoots

1 (15 ounce can) coconut milk

1 tsp sugar

Salt to taste

Peanuts, and cilantro for garnish

Directions:

1) Heat oil and butter in a Large deep skillet over medium/high heat. Add the shallots, sauté until shallots are translucent but not browned (around 4-5 min). Add garlic and ginger to the shallots. Cook until the garlic becomes fragrant about 2 min.

2) Add the Butternut squash to the Shallot mixture. Cook about 3 min and then add the red curry paste and the yellow curry paste to the butternut squash. Sauté another 3 min. 

3) Add the broth, bring to a boil and then add the kale and sliced bamboo shoots. When the kale starts to wilt, pour in the coconut milk and add the sugar. Simmer for about 15 min, or until the squash is tender. Taste and add salt if necessary. 

Serve over Basmati Rice and garnish with peanuts and cilantro.