Thai Red Curry With Beef & Kabocha Squash

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1 1/2 cups coconut milk

1 to 1 1/2 tablespoons red curry paste

2/3 pound beef sirloin, cut into 1/4-inch-thick slices

1/3 cup chicken stock

1 (1 1/2-pound) kabocha squash or any winter squash, peeled and cut

into 3/4-inch cubes (about 2 cups)

1 1/2 tablespoons Asian fish sauce

1 tablespoon palm or cane sugar

1/2 teaspoon sweet paprika

2/3 cup fresh peas, blanched; or frozen peas

2 kaffir lime leaves, cut into thin slivers

1/2 cup Asian basil leaves, cut in half

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