Cut meat into bite-sized pieces.
Cook meat in skillet until almost done, set aside.
Add in 4 tablespoons of curry paste.
Put meat back in, stirring until thoroughly cooked.
Add in half of the remainder of coconut milk, stirring.
Add the fish sauce and the sugar.
Add the rest of the coconut milk.
Blend 1 tablespoon cornstarch with 1 tablespoon water.
Add to mixture in pan to thicken.
Add in basil leaves and lime leaves.
If desired, add more fish sauce or sugar.