2 - 13.5 ounce cans coconut milk (we recommend Native Forest or Thai Kitchen brands)
½ cup (4 ounces) yellow curry paste (we recommend Mae Ploy brand)
1 small potato, peeled and cut into ¼-inch pieces
2 carrots, peeled and sliced into ¼-inch rounds
1 small onion, chopped
½ red bell pepper, cored, seeded and chopped
1 – 15 ounce can baby corn, rinsed and drained
1 – Serrano chile, stemmed and thinly sliced
5 sprigs Thai basil, with stems, plus ¼ cup chopped (can substitute fresh cilantro)
3 kaffir lime leaves (optional)
1 tablespoon fish sauce
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. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the basil sprigs and lime leaves. Transfer to a serving dish, garnish with chopped Thai basil and serve over cooked brown rice.
Recipe from Giada De Laurentiis, Giada at Home
Notes: It’s hard to find Thai basil (even at the Asian market) this time of year so you can use cilantro in its place. You can also add 3 kaffir lime leaves if you can find them. Mae Ploy curry paste can be found at Asian markets. This is a vegetarian dish but you could add cubed, cooked chicken or shrimp if you’d like.