INGREDIENTS
4 tbsp
unsalted butter
1
large onion, thinly sliced
1/4 cup
thinly sliced fresh ginger, plus 1 cup slivered fresh ginger
2 tbsp
Thai red curry paste
3 lb
kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces
5 cups
water
2 13 1/2 ounce cans
unsweetened coconut milk
2
lime leaves or 1 teaspoon lime zest
1
large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
2 tbsp
sugar
2 tbsp
fresh lime juice
Salt
1/4 cup
vegetable oil
2
large scallions, thinly sliced