Veggies in Yellow Curry

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2 (13.5-ounce) cans coconut milk* (See Cook's Note)

1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*)

1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces

2 carrots, peeled and sliced into 1/4-inch thick rounds

1 small onion, chopped

1/2 red bell pepper, cored, seeded and chopped

1 (15-ounce) can baby corn, rinsed and drained

1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*

5 sprigs Thai basil, with stems, plus 1/4 cup chopped *

3 kaffir lime leaves*

1 tablespoon fish sauce

*Serving suggestion: steamed white rice