Yellow Thai curry with vegetables

Ingredients:

• 1 small Russet potato (about 225 g), peeled and cut into 0.5 cm pieces
• 2 carrots, peeled and cut into 0.5 cm thick circles
• 1/2 red bell pepper, cored, seeded and chopped
• 1 can (425 g) young corn cobs (rinsed and drained)
• 1 Thai chili pepper (such as prik kee nu) or serrano chili pepper, stemmed and thinly sliced
• 2 cans (380 g) coconut milk
• 1/2 cup (110 g) yellow curry paste
• 1 small onion, chopped
• 5 sprigs Thai basil with stems, plus 1/4 cup chopped
• 3 kaffir lime leaves
• 1 tbsp fish sauce
• Serving options: with steamed white rice

Preparation:

1. In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth. Cook for about a minute.
   
   Add the potatoes, carrots, onions, bell peppers, corn, chili peppers, basil sprigs, lime leaves, and fish sauce. Reduce heat to a simmer, cover, and cook for 30 minutes.
2. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and basil sprigs. Transfer the curry to a serving bowl, sprinkle with chopped basil, and serve with steamed white rice.