Thai Vegetable Stew

INGREDIENTS:2 ozs.oil
2 Tbsps.garlic
3 Tbsps.Thai yellow chili paste
2 Tbsps.lemongrass, tender parts only, pulverized
1 lb.hard squash (butternut or kabocha), 1-½-in. dice
1 lb.onions, sliced in 1-in. wedges
½ lb.sweet peppers, 1-½-in. dice
1 lb.eggplant, 1-½-in. dice
2 canscoconut milk (13½ oz. each)
1 lb.`chicken breast, sliced
2 tsps.brown or palm sugar
1 tsp.salt
2 Tbsps.fish sauce
1 Tbsp.lime juice
¼ cupbasil leavesDIR

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