The Tastiest Curry I've Ever Made

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Thai Red Curry Recipe:
1 medium coconut turned into 8 cups of coconut milk
2 cups of coconut milk cooked with the curry paste below
1/3 cup red curry paste (you can use green or yellow paste as well)
2 pounds boneless skinless chicken thighs
Add the remaining 6 cups of coconut milk
3/4 cup water
2 tbsp palm sugar
1 tbsp white sugar
2 tbsp fish sauce
4 kaffir lime leaves thinly sliced
2 cups butternut squash
25 green beans sliced into thirds
1 Thai or Fresno chili thinly sliced
1 cup Thai or sweet basil leaves

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