Chicken Pumpkin Curry with Homemade Thai Yellow Curry Paste

• 1 chicken breast half diced into bite size pieces
• 1/2 onion sliced
• 1/2 butternut squash diced
• 1 tbsp oil
• 14 oz coconut milk
• fish sauce to taste

For the yellow curry paste

• 4 lemongrass stalks white and pale green parts only, sliced
• 3 shallots peeled
• 2 whole garlic heads cut in half
• 5-15 dried red chilies
• 3 inch pieces galangal or ginger peeled
• 1/4 cup cilantro stems and leaves include the roots if there is
• 1 tbsp curry powder
• 2 tbsp tumeric powder
• 1/2 tsp cumin powder
• 2 tsp coriander powder
• 1-1/2 tbsp shrimp paste or 1 tablespoon fish sauce
• 1 tsp kosher salt
• 2 tbsp chili soaking water