Thai Red Curry Chicken

3 cans coconut milk (hint: buy Goya, it's the cheaper than the other brands)
2 T red curry paste (I buy the Taste of Thai at the Shoprite)
1 lb (or so) boneless chicken cut up into bitesize pieces
4 T fish sauce
2 T sugar

In a large saucepan, bring 2 cans of coconut milk plus the red curry paste to a boil, stirring until it starts to separate. Add everything else. Simmer until chicken is cooked thru (maybe a half hour?). Stir occasionally. Serve with sticky white rice. You can also add towards the end of your simmering time some string beans (about a half cup to one full cup) chopped into 1-inch pieces or a drained can of bamboo shoots chopped. Both add crunch but I prefer the green beans for color. I have also done the first part of the recipe on the stove top, then added everything together in the crockpot and cooked on high for 3 hrs. It worked well.