Veggies in Yellow Curry

Ingredients

• 2 (13.5-ounce) cans coconut milk* (See Cook's Note)
• 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*)
• 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
• 2 carrots, peeled and sliced into 1/4-inch thick rounds
• 1 small onion, chopped
• 1/2 red bell pepper, cored, seeded and chopped
• 1 (15-ounce) can baby corn, rinsed and drained
• 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
• 5 sprigs Thai basil, with stems, plus 1/4 cup chopped *
• 3 kaffir lime leaves*
• 1 tablespoon fish sauce
• *Serving suggestion: steamed white rice

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