2T red or green curry paste (use more for hotter curry)
3 T vegetable oil 
3/4 lb boneless chicken meat, cut into 3/4-inch pieces 
2 cans (unsweetened) coconut milk (approx. 3 c in all) 
1 c water or chicken broth 
1/2 c baby corns 
1/2 c mushrooms of your choice) 
1/2 c sliced bamboo shoots 
5 kaffir lime leaves (dried are fine; these are available in packages on the bottom — usually dusty — shelf of the Asian market; they look like dried, curled-up leaves) 
1/2 t salt (more or less to taste) 
if green curry, 10 fresh basil leaves 
if red curry, 1/2 red bell pepper, cut into matchstick-size strips

Fry curry paste in oil in saucepan until fragrant. 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.