6 medium cloves garlic
1 1/2-inch knob of ginger, peeled and roughly chopped
1 small bunch cilantro (about 1 1/2 ounces; 45g), thick stems reserved separately from leaves and tender small stems
1 Serrano or jalapeño chili, stemmed and halved, divided
Kosher salt
2 (14-ounce; 400ml) cans full-fat coconut milk (see note above)
2 tablespoons vegetable oil, divided (90ml)
6 scallions, whites and pale green parts only, thinly sliced, divided
1 teaspoon ground turmeric
1 quart water or homemade vegetable stock (see note above)
8 ounces sweet potatoes, peeled and cut into 1/2-inch dice (about 2 small sweet potatoes; 225g)
8 ounces roasted shelled peanuts (about 2 cups; 225g)
2 teaspoons sugar
1 (5-ounce; 140g) bunch lacinato kale, thick stems discarded, leaves very roughly chopped
1 tablespoon (15ml) fresh juice from 1 to 2 limes
Freshly ground black pepper
Hot sauce, such as Frank's Red Hot, to taste
Rice, for serving (I like using red or black rice)