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1
In a small food processor or the jar of a blender, combine the shallots or onion, garlic, ginger, chilies, the 3 tablespoons water, and 1/2 cup of the cilantro.
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2
Grind until you have a fairly smooth paste, pulsing the motor and stopping often to stir down the sides of the container and incorporate all the ingredients.
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3
You will have about 1/4 cup bright green paste.
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4
Set aside.
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5
Shake the coconut milk can well.
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6
Spoon out 1/2 cup into a medium saucepan and bring to a gentle boil over medium heat.
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7
Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
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8
Add the curry paste and cook for 1 to 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and is heated through.
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9
Add the remaining coconut milk, the remaining 1/2 cup water, the sugar, salt, and butternut squash.
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10
Raise the heat to high and bring the curry to a rolling boil.
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11
Stir well, reduce the heat to maintain a gentle boil, and continue cooking until the squash is tender and the sauce is smooth and evenly colored a soothing green, about 15 minutes.
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12
Meanwhile, cut all but a few of the basil leaves crosswise into thin strips.
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13
When the curry is cooked, stir in the basil strips and the remaining 1/4 cup cilantro.
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14
Remove from the heat and transfer to a serving bowl.
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15
Garnish with the reserved basil leaves and serve hot or warm.
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16
Serve over your favourite rice-- I like basmati.
