4 to 4 1/2 pounds red Kuri squash * (See Note)
2 tablespoons vegetable oil or butter
4 cloves garlic
4 small shallots
1 tablespoon fresh grated ginger, from a 3-inch long piece
2 tablespoons tomato paste
1 teaspoon curry powder
1 dried red chili, about 2 inches long
One 13.5 ounce can coconut milk
4 cups chicken or vegetable broth
1 1/2 teaspoons salt
Juice of 1 lime, about 2 tablespoons
For topping:
1/2 cup unsweetened coconut
1/4 cup vegetable oil
2 small shallots, peeled and thinly sliced