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. Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on Jan 16, 1999,
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