Veggies in Yellow Curry

 Veggies in Yellow Curry

2 (13.5 oz) cans coconut milk*

1/2 cup (4 oz) yellow curry paste (recommended: Mai Ploy)*

1 small russet potato (about 8 oz) 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 oz) 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 Tbs fish sauce*

*Can be found at specialty Asian markets

Serving suggestions:  steamed white rice

Directions

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute.  Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes.  R
remove the lid and continue to simmer until the vegetables are tender, about 5 min.  Discard the lime leaves and basil sprigs.  Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

Serves 4-6