4 tablespoons grapeseed oil
1/4 cup (4 tablespoons) butter, cut into cubes
1 large sweet onion (such as Vidalia), minced
1 pound luau leaves (leaves from the taro root plant), rinsed
1 cup chicken stock
3 to 4 pound octopus, de-beaked
1 cup coconut milk
1 tablespoon sugar
2 tablespoons cornstarch
Salt and freshly ground black pepper
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