Thai Coconut Chicken Curry

2 Tblsp curry paste
4 c coconut milk
1 tsp sugar
6 oz chicken cut into bite size pieces
8 oz can sliced or diced water chestnuts
15 oz can baby corn
1/2 red onion sliced
1/2 c fresh basil leaves

On low heat put paste in pot. Whisk in 1 can coconut milk on high heat. Add rest of coconut milk and sugar. Bring to a boil. Add chicken, water chestnuts, corn and onion. Cook for 3-5 minutes. Add basil. Serve over rice.