Rice – Make if not done on prep day. If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
Heat a >3 quart (2.84 liters) saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
Add chopped onions and simmer for another ~3 minutes. Next add butternut squash, kale stems, chickpeas with remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil
Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes. Add in kale leaves. Cook for another 2 to 3 minutes
Finish curry with juice from half a lime. Season to taste with more fish sauce (if it's not salty enough), sweetener (if it's not sweet enough), or lime juice (if it's not tart enough)
Ladle heaping spoonfuls over rice. Serve with extras such as cilantro and lime wedges