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Butternut Squash Curry with Chickpeas

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This Butternut Squash Curry is the most delicious Thai-inspired vegan curry you’ll ever try! Packed with aromatic Thai flavors, well balanced in nutrients, and indulgent yet wholesome, it’s a complete one-pot weeknight meal that’s meal prep- and freezer-friendly.
Prep 15 minutes
Cook 35 minutes
Total 50 minutes
5 from 228 votes

This Butternut Squash Curry with Chickpeas is one of the most flavorful Thai-inspired curries you’ll ever eat. It’s brimming with authentic Thai flavors but with a few fun spins, and uses butternut squash as a natural thickener. It’s incredibly creamy and comforting and perfect for cold weather. 

It requires just one pot, can be completed in about 45 minutes, and is both meal prep- and freezer-friendly meal. At the same time, it delivers outstanding gourmet flavors and is special enough to serve to guests. 

If you love a good curry, you MUST try this one (I think it might be my favorite, and that’s a lot considering how much I love my fan favorite Red Lentil Curry and my easy Vegan Curry with Tofu)!

Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Watch the video
7. Recipe card

butternut squash curry with chickpeas in a blue ceramic bowl with white rice and lime wedges.

Why this recipe works 

The perfect creamy texture. 

Partially pureeing the curry thickens it incredibly well. Butternut squash, when pureed, is naturally velvety. With the addition of coconut milk, a required ingredient in a Thai curry, you get the most unbelievable luxurious mouthfeel and texture. 

A well-balanced dinner. 

This curry has it all: complex carbs from the butternut squash and chickpeas, protein and iron from the chickpeas, antioxidants from the chile peppers, satiating fats from the coconut milk to keep you full, and even leafy greens for good measure.   

A careful flavorful balance. 

I learned quite a lot of cooking during my month in Thailand. One of the most important lessons was that each dish should be an art in balancing flavors. Here’s how that shakes out in this recipe: 

  • Spicy: heat comes from a good-quality red curry paste and Thai chile peppers. 
  • Sweet: subtle sweetness comes from butternut squash and coconut sugar; also balances the spiciness and sourness, as well as enhances the salty, umami.
  • Sour: acidity comes from lime juice or rice vinegar; also balances the spiciness and enhances the salty, umami flavors.
  • Umami: savory notes come from the soy sauce. 

Authentic Thai flavors with a twist. 

While butternut squash and chickpeas are not traditional in Thai cuisine, I’ve combined them with traditional Thai ingredients (e.g., lemongrass, red curry paste, soy sauce, coconut milk) so you get all the incredible flavors of a Thai curry. 

For more Thai-inspired curries, check out my hands-off Instant Pot Thai Red Curry Sweet Potato Soup or Thai Kabocha Squash Curry. If you have my cookbook, The Vegan Instant Pot Cookbook, the Red Curry Rice Noodle Soup and Thai Vegetable Green Curry in Chapter 6 are not to be missed! 

But if you’re looking for a more traditional Thai curry, whip up a batch of my Homemade Thai Green Curry Paste for a spectacular Vegan Thai Green Curry at home!

No need to roast the squash. 

There is so much other flavor going on in this dish from the aromatics and curry paste that you absolutely don’t need to roast the squash. Skip the extra time and extra dish to wash. 

butternut squash curry with chickpeas and cilantro in a saute pan with a spoon dug in.

Ingredient Notes

labeled ingredients for butternut squash curry on wooden cutting board.

Butternut squash. Save some prep time and buy pre-chopped butternut squash. If using a whole butternut squash, you’ll need approximately a 2 1/2 pound (1.1 kg) squash.

Lemongrass.  Optional if you can’t find it, but if you have access to an East or Southeast Asian grocery store, I promise it will take your curry over the top. The lemony, minty aroma and flavor is so bright and unique. Some higher-end grocery stores like Whole Foods will sell lemongrass pre-trimmed in packages. 

Red curry paste. For the best flavor, I recommend seeking out a legit Thai curry paste. My favorite curry paste is from Maesri (available online or at Southeast Asian grocery stores). Aroy-D also makes a good vegan one, but they sell versions with shrimp / fish products as well, so read labels.

If the commonly available Thai Kitchen red curry paste is all you can find, it will do (but it’s fairly flat in flavor). 

Remember: (1) Read ingredient labels—some pastes include fish sauce or shrimp paste. (2) Spiciness varies (e.g., if using Thai Kitchen curry paste, use a tablespoon more, as it’s milder than Maesri). 

Chile peppers. Optional, but recommended if you like a little heat in your curry. Bird’s eye chile peppers (aka Thai Chile peppers) are recommended.

Everyone’s spice tolerance is different so you should customize the amount of peppers to your preference. 

My personal preference is to use 3 peppers, but I eat spicier food than most of my readers. If you can only tolerate some heat, use 1-2 peppers. And if you can barely tolerate heat, use a single pepper with the membrane (e.g., the white parts) removed or omit the peppers entirely.

Thai basil. For garnish at the end. Another optional ingredient, but worth seeking out if you have an East Asian or Southeast Asian shop in your area. It adds the classic flavors of Thai cooking with its subtle anise and cinnamon flavors. 

If you can’t get Thai Basil, don’t substitute with Italian basil. The flavor is totally different and it won’t work well here. Instead, use cilantro.

Lime juice or rice vinegar. Finishing a rich dish like this curry with a splash of acidity at the end helps balance the spicy and sweet flavors, and also brings some freshness to the dish, so definitely don’t skip it! 

butternut squash curry with chickpeas in a blue cermamic bowl with Thai basil and white rice.

Step-by-step instructions

Dice the onion and the carrots. Chop the butternut squash into cubes (or use pre-chopped butternut squash).

Mince the garlic, mince or grate the ginger and lemongrass, and thinly slice the Thai chile peppers (if using).

lemongrass, ginger, garlic, and thai chile peppers prepped on a cutting board.

Sauté the diced onions and carrots in a bit of coconut oil in a deep sauté pan or Dutch oven until lightly browned. Add the garlic, ginger, lemongrass, chile peppers, and curry paste, and stir frequently for 2 minutes.

Deglaze the pan with vegetable broth, then add in the coconut milk, butternut squash, coconut sugar, and soy sauce.

Simmer the curry for 20 minutes, until the squash is tender. Then, blend about half of the curry using an immersion blender. If using a stand blender, transfer half of the curry, blend, then return it to the pan.

Add the chickpeas to the pan and bring to a simmer. Then add in the baby spinach or kale and cook until wilted. Finally, stir in the Thai basil (if using) and/or chopped cilantro.

Tips for making this butternut squash curry 

Visit your local Southeast or East Asian market (if you have one)

For the best version of this recipe with truly authentic Thai flavors, it’s worth seeking out the lemongrass, high-quality curry paste, and Thai basil, all of which you can find at your local Southeast or East Asian market. Smaller markets are almost always family owned and operated, so you’ll also be supporting a small business. 

If you can’t make it to a South East Asian market, you can still make this recipe with a few substitutions.

For your curry paste, most grocery stores carry Thai Kitchen Red Curry paste, so use that. Some stores also carry Mekhala curry paste, which is better.

Lemongrass may be available at higher-end grocery stores, though omit if you can’t find it, as there’s no substitute. In place of the Thai basil, use cilantro.

If you can’t find Thai/bird’s eye chile peppers, try using 1 serrano pepper (2 for spicy!).

Nuke your squash to make it easier to cut.  

If you’re using a whole butternut squash and struggling to slice it in half, pop it in the microwave (whole, as is) for 2 minutes to soften it up. If it’s still too hard, nuke it for another minute. 

Try this recipe with other winter squash

Kabocha squash or red kuri squash would be great here. If you want to use standard pumpkin, consider adding a bit more sugar, as it’s less sweet than butternut squash. You could also use sweet potatoes, but I’d omit the sugar entirely. 

New to lemongrass? Watch the video. 

To see how to peel and prepare lemongrass, watch the Youtube video below (starting at the 3:09 mark). 

butternut squash curry with chickpeas in a blue bowl with rice and limes on a blue table.

Frequently Asked Questions 

Can I make this butternut squash curry without coconut milk?

If you are simply watching your calorie intake, use lite coconut milk instead of the full-fat variety. The reason I recommend still using coconut milk is that this is an essential ingredient in any Thai curry.

If you are allergic to coconut, make a homemade cashew cream: 

1. Soak 1 cup (140g) raw cashews in water overnight. For a quick soak, add to a saucepan, cover with water, and boil in a saucepan for 15 minutes. 
2. Blend the soaked cashews with 3/4 to 1 cup water (180 to 240 mL) in a high-powered blender for several minutes until smooth and cashew bits have been pulverized. 

A spicy curry like this needs something high-fat and creamy, so I do not recommend using a thin plant-based milk such as almond milk.

Where can I find lemongrass? Thai chile peppers? Thai basil?

All are commonly available at pan-Asian and Southeast Asian grocery stores. You can sometimes find bird’s eye chile peppers and pre-trimmed lemongrass at well-stocked grocery stores like Sprouts and Whole Foods.

The Tips section of this post has instructions for how you can substitute in the absence of an Asian market.

How should I store and reheat this curry? Can I freeze it? 

Store leftovers in an airtight container in the fridge for 5 to 6 days. When reheating, add a few splashes of water or vegetable broth to loosen it up, as it will thicken quite a bit in the fridge. You can also freeze this curry. There may be some minor texture changes, but overall, it works great. 

What’s the easiest way to dice butternut squash?

To make it easier to cut butternut squash, microwave it for 1-2 minutes to slightly soften the flesh. Then slice off the stem from the top. Use a sharp vegetable peeler to peel the squash until the flesh is vibrant orange. Slice the squash in half, horizontally. Then cut the rounded bottom portion of the squash in half, and scoop out the seeds with a spoon.

Cut the bottom halves into wedges, then cube. Slice the top half of the squash in half, vertically. Finally, cut the halves into spears, then cube.

woman's hands scooping out seeds from butternut squash cavity on cutting board.

More delicious chickpea recipes to try:

woman's hands digging into a butternut squash curry with a spoon on a blue table.

If you love this Butternut Squash Curry as much as we do, please rate and review the recipe below :) It’s always much appreciated!

Watch! How to make Butternut Squash Curry

Butternut Squash Curry with Chickpeas | simple one-pot meal
Butternut Squash Curry with Chickpeas | simple one-pot meal

Big Vegan Flavor

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Butternut Squash Curry with Chickpeas

5 from 228 votes
This Butternut Squash Curry is the most delicious Thai-inspired vegan curry you’ll ever try! Packed with aromatic Thai flavors, well balanced in nutrients, and indulgent yet wholesome, it’s a complete one-pot weeknight meal that’s meal prep- and freezer-friendly.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dinner
Cuisine: Thai-Inspired
Diet Gluten Free, Vegan, Vegetarian
Serving size: 6 with rice


  • 1 1/2 tablespoons unrefined coconut oil (use refined for a neutral taste, or a neutral oil of choice)
  • 1 large onion, diced
  • 2 medium carrots, diced
  • Kosher salt to taste
  • 4 cloves garlic, minced
  • 2- inch piece ginger, grated or finely minced*
  • 1-3 bird's eye chili peppers, thinly sliced (optional; only use for spicy!)**
  • 2 stalks fresh lemongrass, minced or grated (optional but recommended)***
  • 5 tablespoons red curry paste (see Notes below on spiciness level and brands)****
  • 1 (13.5-ounce) (400 mL) can full-fat coconut milk
  • 1 cup (240 mL) low-sodium vegetable broth (or water)
  • 5 cups (700-730g) of peeled and cubed butternut squash (~ 2.5 pound butternut squash)
  • 2 1/2 tablespoons reduced-sodium soy sauce (or 1 tablespoon Thai Light Soy Sauce)*****
  • 1 1/2 tablespoons coconut sugar (or pure maple syrup)
  • 2 15-ounce (425g) cans of chickpeas, rinsed and drained
  • 4 cups (60g) baby spinach or baby kale (about 4 large handfuls)
  • 1 tablespoon lime juice or rice vinegar
  • 1 large handful fresh cilantro, roughly chopped
  • 1 handful Thai basil leaves
  • White rice or brown rice (for serving, optional)


  • Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of kosher salt. Cook the vegetables for 7-8 minutes, or until they are tender and lightly browned.
  • Add the garlic, ginger, chili peppers (if using), lemongrass (if using), and red curry paste, and cook for 2 minutes, stirring frequently to coat the vegetables & prevent burning. If not using a nonstick pan, you'll likely need to add a tablespoon or two of water to prevent the mixture from drying out, sticking, and burning.
  • Pour in a couple spoons of the coconut milk and allow it to bubble for a minute, stirring well. Add the vegetable broth, stirring with a spatula to scrape up any browned bits stuck to the bottom of the pot. Pour in the remaining coconut milk, cubed squash, soy sauce, and coconut sugar, stirring to combine.
  • Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through.
    Turn off the heat and use an immersion blender to blend roughly half of the curry. Make sure to leave some chunks of squash intact.
    Alternatively, transfer half of the curry to a stand blender. Blend until the mixture is puréed and mostly smooth, then return it to the pan and stir to combine.
  • Stir in the chickpeas and bring the curry to a gentle simmer. Once simmering, stir in the baby spinach or kale, stirring until the greens have wilted.
  • Turn off the heat, and stir in the lime juice or rice vinegar. Taste for seasonings, adding salt as needed. Tear the Thai basil leaves to release their oils; add them to the curry, along with the chopped cilantro.
  • Serve the curry over rice. Garnish with additional cilantro or Thai basil as desired.


* Traditionally, galangal is used instead of ginger in Thai curries. If it’s , feel free to use galangal instead. 
** Use bird’s eye chili peppers only if you like spicy food. My personal preference is to use 3 of them, but I like my food spicier than most of my readers. For most, start with 1 pepper. If not available, use 1 serrano pepper.
*** You need to peel several layers of lemongrass, then use only the tender, inner white bulb at the bottom. For tips on how to peel/cut lemongrass, watch the Youtube video starting at the 3:09 mark
**** There is variability in spiciness across curry paste brands. The best Thai curry paste that’s vegan is Maesri, which is spicier than, say, the Thai Kitchen, brand. For a spicy version, I use 5 tbsp Thai Kitchen paste. 
***** Thai Soy Sauce, aka Thin Soy Sauce or Light Soy Sauce, can be found at Southeast Asian grocery stores. It is much saltier than a standard grocery store soy sauce (e.g., Kikkoman). If using the latter, use 1 1/2 to 2 tablespoons. If using reduced-sodium soy sauce, use 2 1/2 tablespoons. To keep this recipe gluten-free, use tamari. 

Calories: 400kcal | Carbohydrates: 48g | Protein: 12g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 880mg | Potassium: 1079mg | Fiber: 11g | Sugar: 8g | Vitamin A: 19817IU | Vitamin C: 55mg | Calcium: 179mg | Iron: 6mg

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4.98 from 228 votes (86 ratings without comment)

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349 comments on Butternut Squash Curry with Chickpeas

  1. Vera

    5 stars
    Made this last night and it was really good. I did not have curry paste so instead I used sun dried tomato pesto and mixed curry powder in.

  2. Keith Jackson

    5 stars
    Absolutely delicious & Very authentic Thai dish

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Keith. Thanks for your comment and for taking the time to review!

  3. Chaz

    5 stars
    Thank you for this recipe! It tastes amazing! I didn’t have spinach or kale, but it still tastes delishhhh

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Chaz. Thanks for your comment and for taking the time to review!

    2. Louise Bowden

      5 stars
      Help! I made it too spicy. What can I do to calm it down??

  4. Heather

    I was so excited to make this tonight, but being new with overnight soaking the chickpeas (my preference in place of cans), I had no idea that they would need to be boiled for between 1.5 to 2 hours, prior to being added to my curry. Unfortunately, it’ll now mean that we will be eating after 9pm instead!

    I followed your video guidelines which mentioned that the recommended 2 cans of chickpeas could be substituted with about 3 cups of the pre-soaked chickpeas. Would it be at all possible to amend your “Tips” section with the correct procedure and instructions for cooking the pre-soaked chickpeas before adding them to the curry? Many thanks.

    1. Kaitlin @ Rainbow Plant Life

      Hi Heather, thanks for the feedback. I will relay the message to the team. We hope you enjoyed the curry otherwise!

  5. Laura

    5 stars
    Very yummy and simple. I did a modified bare bones version: garlic, ginger, onion, squash, green pepper, coconut milk, broth, soy sauce, lime juice, red curry paste. Filling and delightful with rice.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing your experience with us, Laura! Happy to hear it came out well :)

  6. Laurie B Cooks

    5 stars
    I pressure cooked my own chickpeas using Amy and Jacky’s recipe for perfectly creamy beans! We definitely gonna make this a staple for curry night. Next time I’ll add more chopped fresh spinach, more coconut milk, and more curry paste. I skipped the chilis this time because I didn’t have them and while we crave the spice, too, it was perfectly delicious. Thank you for helping with dinner!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing your experience with us, Laurie! :)

  7. Jane

    5 stars
    I just love this recipe.I’m not a vegetarian but I’d have this any day,one of the most tasty meals ever.I just made a batch to put in the freezer,but had to keep some back for today.And healthy too.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the amazing review, Jane! We appreciate it!

  8. Andy

    5 stars
    Thank you for this receipe. I had all the ingredients, and it produced the hot, sweet, sour and savoury flavours of a Thai curry. Really tasty, and the receipe was easy to follow.

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the curry turned out well for you, Andy. Thank you for taking the time to leave a comment and for trying out the recipe!

  9. Cameo

    I’m so excited to try this! I couldn’t find whole lemon grass stalks anywhere. But I found pre-prepped lemongrass (in the little herb containers). How many oz or g should I use?

    1. Kaitlin @ Rainbow Plant Life

      Hi Cameo, from what I read online, it seems 1 tablespoon chopped = 1 stalk fresh. So 2 tbsp chopped for this recipe. We hope you get to try it soon!

      1. Dina

        I didn’t have the Thai curry but had curry powder, I know it probably changed the flavor big time! But it actually turned out pretty good, i added everything else the recipe calls for and also added tofu I had crisped in the oven for more texture…. Does anyone know if you can freeze? I made a lot and it’s just my husband and I lol

        1. Kaitlin @ Rainbow Plant Life

          Hi Dina, we’re delighted to hear the curry was a hit :)

          You can freeze this curry! There may be some minor texture changes, but overall, it works great.

  10. Madison

    I just made this for a crowd of 36 people at a backcountry hut in ME and it was an absolute hit! I had to sextuple the recipe, but it was still as flavorful and delicious as when I made it for myself. Two people even requested the recipe! Looking forward to making more RPL recipes at the hut this winter season.

    1. Becky

      5 stars
      I was there and can verify it was delicious. it’s why I am looking up the recipe! Lollll

    2. Kaitlin @ Rainbow Plant Life

      Hi Madison, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  11. Peggy

    This was another delicious recipe. Tried it with and without the Thai basil, and the addition of Thai basil and lime really boosts the flavor. One other point — your trick about nuking the squash is a gamechanger for me. I have other recipes using butternut squash and have always dreaded it — that little bit of softening makes all the difference for me.

    1. Kaitlin @ Rainbow Plant Life

      Hi Peggy, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  12. Luciellenc

    5 stars
    This curry absolutely blew my mind. Couldn’t keep my spoon out of the pot while cooking. My only problem was the lemon grass. I watched a few videos about peeling off the leaves to reach the center softer area but there was no discernable bulb. Just more tough leaves. I added some lemon zest to the curry in its place and I think it filled the need well enough.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for taking the time to share your thoughts with us, Lucille. We’re happy you loved the curry and your review is much appreciated!

  13. Sara

    5 stars
    This curry is phenomenal! Pumpkin/squash curry is one of my go to dishes whenever I see it on the menu at a Thai restaurant, and this recipe was one of the best versions of this dish I’ve had. I used a tin of Maesri paste and skipped the chillies and it came out the perfect level of spiciness. Thanks for another amazing recipe!

    1. Kaitlin @ Rainbow Plant Life

      Hi Sara, it’s great to hear you had success with the recipe. Thanks for the review!

  14. Robert Boudreau

    5 stars
    Hello Nisha,

    This is our fourth recipes that we cooked inspired by your blog. Again this hasn’t disappointed. Very good. I was vegan in the earlier 2000 and found it very difficult to cook, I just wish your blog would had been available at the time.

    Cheers and keep it up.

    1. Kaitlin @ Rainbow Plant Life

      Hi Robert, Thank you so much for such a fantastic review! It warms our hearts to know the recipes have helped you cook more delicious vegan food :)

  15. Lisa Coon

    5 stars
    My husband was gifted three small butternut squash and we used them to make this dish. It was amazing! It was delicious and so filling. Definitely making it again. Thanks!

    1. Kaitlin @ Rainbow Plant Life

      Yay, so happy to hear you two enjoyed it, Lisa! :)

  16. Deb

    5 stars
    I cook the squash in the microwave with water in a glass dish ahead if time. That way it is partially soft and the right consistency for the curry dish as well as easier to peel. No need for the puree step that way. I omitted the chili peppers as we are not huge spicy people.
    We recently went vegan so this recipe works really well and is so tasty!
    Thanks, Deb

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing your experience, Deb! We’re happy the recipe came in handy soon after you went vegan :)

  17. Busy Adam

    5 stars
    OMG… so delicious!!! Perfect fall evening meal over rice. I bought the pre peeled and cubed squash so the recipe took very little effort.
    Thank you!!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Adam! :)

  18. Susan

    Do you use fresh or dried Thai red chili peppers? Does it matter?

    1. Kaitlin @ Rainbow Plant Life

      Hi Susan, fresh peppers! Be careful if you’re sensitive to spicy though, as birds eye chili peppers are no joke!

  19. Julie

    Could I do this in a slow cooker

    1. Kaitlin @ Rainbow Plant Life

      Hi Julie, we haven’t tried this ourselves so we can’t say for sure, but based on our research, this is our best guess based:

      1. Add the coconut oil to a skillet or a large saucepan over medium-high heat. Sauté the onions and carrots first, then 7-8 mins later add the garlic, ginger, chili peppers, lemongrass and red curry paste and cook for 2 minutes, stirring frequently.
      2. Once the aromatics and vegetables are cooked, transfer them to the slow cooker with the coconut milk, vegetable broth, cubed squash, soy sauce, and coconut sugar. Stir well to combine.
      3. Cook the mixture on low heat for 6-8 hours or on high heat for 3-4 hours until the squash is tender. Slow cookers vary, so adjust the timing as needed based on your experience using your slow cooker.
      4. When it’s done, use an immersion blender to blend roughly half of the curry directly in the slow cooker. Alternatively, transfer half of the mixture to a stand blender, blend until smooth, and return it to the slow cooker. Ensure to leave some squash chunks intact.
      5. Stir in the chickpeas and continue cooking for another 30 minutes on low heat. Then at the end, add the baby spinach or kale, allowing it to wilt into the curry.
      6. Turn off the slow cooker and stir in the lime juice or rice vinegar. Adjust the seasoning if needed with salt. Add the thai basil and chopped cilantro.

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