Preparation

• Measure 3 Tbs. of the thickened cream from the coconut milk and put it in a 6-quart pot. Whisk in the curry paste and cook over medium-high heat, whisking frequently, until the mixture is fragrant and slightly darker, about 5 minutes. Stir the coconut cream and milk remaining in the can until well combined and add to the pot along with the fish sauce, brown sugar, and 1 cup water; whisk until combined. Bring to a simmer and add the squash. Partially cover, turn the heat down to medium, and continue simmering, stirring occasionally, until the squash is almost tender, 8 to 12 minutes.
• Meanwhile, toast the cashews in a small skillet over medium-high heat, stirring frequently, until dark in spots, about 4 minutes. Set aside.
• Season the chicken with salt and add it and the onion to the pot, stirring gently to separate the chicken pieces. Return to a simmer, partially cover, and cook, stirring occasionally, until the chicken is cooked through and the squash is tender, about 5 minutes. Stir in the cashews and basil and serve.

Serve with jasmine rice, if you like.