Peel 1 medium butternut squash, discard the seeds and innards, and chop into large cubes. Peel and thinly slice 2 shallots, 3 garlic cloves and 1 1-inch piece of ginger. For the ginger, aim for match-stick slices.
In a heavy bottomed pot, or large dutch oven, add 3 tbsp neutral oil and heat on medium. Add sliced shallots, garlic and ginger, and cook, stirring often, until softened and fragrant. Add 4 tbsp curry paste and mix until well-incorporated. Pour in 1 400mL can coconut milk and 4 cups broth. The coconut milk may curdle when added to the pot, if so, use a whisk to mix until no clumps remain.
Add in chopped squash and 2 540mL cans chickpeas (with their liquid), bring to a rapid simmer and cook like this for 20 minutes, or until the squash is soft and the chickpeas become easy to mash.
Reduce heat to avoid burning, then use the back of a wooden spoon to smash the squash until no large chunks remain. You don't have to get too fussy here, basically we're looking to thicken the curry and give it a rustic look. Bring back up to a rapid simmer and continue cooking until thick enough to coat the back of a spoon, about 10 minutes.
Finish with the juice of 2 limes and 2 tbsp fish sauce. Mix until well-incorporated, taste and add a little salt, it needed. Enjoy warm with rice, topped with Greek yogurt, cilantro and red hot finger peppers.
