Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   red or green curry paste -- (use more for
                        -- hotter curry) mae pl
   3      tablespoons   vegetable oil
     3/4  pound         boneless chicken meat cut into 3/4-inch
                        -- pieces
   2      cans          coconut milk (unsweetened)
   1      cup           water or chicken broth
     1/2  cup           baby corns
     1/2  cup           straw mushrooms or- other mushroom
     1/2  cup           sliced bamboo shoots
   5                    kaffir lime leaves *
     1/2  teaspoon      salt, to taste
                        ***for green curry***
  10                    fresh basil leaves
                        ***for red curry***
     1/2                red bell pepper -- cut into
                        -- matchstick-size strips

Preparation:

Note: * (dried kaffir lime leaves are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves) You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galangal, shrimp paste, etc.). Instructions: Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and sauté for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.