Ingredients
4 summer squash, chopped and roasted
1 small yellow onion, roasted
1 cup chickpeas, cooked and peeled
4 cups unsweetened coconut milk
3 tsp Panang curry paste
¼ cup pine nuts, lightly toasted
2 ½ tsp salt
1 tsp sugar
1 tsp olive oil
Thai basil, optional
Preparation
