Preparation Steps:

• Start by washing and chopping all your vegetables, including the leek, yam, cabbage, green bell pepper, and snap peas. Mince the ginger and garlic, and chop chicken into bite-sized pieces or prepare shrimp.
• In a large skillet or wok, heat the 3 tablespoons of oil over medium heat. Add the chopped leeks, and sauté for about 2 minutes until soft and fragrant. Add minced garlic and ginger, cooking for another minute.
• Toss in yam cubes, chopped cabbage, green bell pepper, and snap peas. Stir well and let cook for about 5-7 minutes until vegetables are tender yet crisp.
• Add red curry paste starting with 1 tablespoon, adjusting to taste. Stir into the vegetable mixture and cook for another minute.
• Pour in chicken broth and coconut milk. Stir to combine and bring to a gentle simmer.
• If using chicken, add it now and cook through for about 8-10 minutes. If using shrimp, add them to the simmering broth and cook until pink and opaque, about 3-4 minutes.
• If a thicker curry is desired, mix cornstarch with a splash of water to create a slurry, then stir it into the curry. Cook for another minute until thickened.
• Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasoning as needed.
• Remove from heat and fold in Thai basil leaves. Serve hot, garnished with fresh cilantro over jasmine or white rice if desired.