INGREDIENTS
1 tsp
canola oil
1 cup
onion
2 1/2 tsp
curry paste
1 1/2 tsp
garlic
1 tsp
ginger
1 cup
lower-sodium chicken broth
2 tsp
brown sugar
24 oz
butternut squash
14 oz
coconut milk
1 1/2 tsp
fish sauce
1/4 tsp
salt
1/2 cup
dry-roasted peanuts
1/4 cup
cilantro leaves
1
lime