This curry can be made with any meat or seafood. To make the Red Curry Paste
Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and saute 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.
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