Red Chicken Curry

Ingredients

2 cans	coconut milk
1-2 T	red curry paste
1-2 T	Madras curry powder
2-3	chicken breasts (skinned, de-boned)
2 T	fish sauce
2 cups	squash, peeled & cut up (or 1 small can pumpkin)
2 T	brown sugar
2 T	chopped fresh basil (or 1 tsp dried sweet basil)

In a large (10-12 in) frying pan simmer the thick coconut milk from both cans (about 1/2 can) over moderate heat
Increase heat
Add curry paste - cook @ 5 min. Oil may separate out
Add curry powder - cook @ 1 min.
Add chicken - Stir fry til done
Reduce heat
Add fish sauce - Stir fry 2 min.
Remove chicken w/ slotted spoon Add rest of coconut milk, squash, (or pumpkin) & sugar
Bring to boil.
Reduce heat to simmer
cook for 10-15 min until pumpkin is soft (not needed if using canned pumpkin)
Add chicken & basil; simmer for 5 min.
Serve over rice!