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Prep   -   (30 min)
1. Cut and prepare OPTION
   • Beef:   cut into bite size pieces. Put in a pot with water to cover and bring to a boil for 2 minutes. Drain and rinse (this is to keep the curry a nice color).
   • Pork: or Chicken   cut into bite size pieces.
   • Shrimp:   Peel and de-vein. These can be left whole.
   • Fish:   This can be cut into pieces or left whole to be broken up at the table. Fry, poach or otherwise cook - it will be added in the last minutes.
   • Potatoes:   Cut into chunks similar size to pork. Hold in cold water until needed.
2. Roll up LIME LEAVES and slice extremely fine, discarding central rib, then chop fine. Cut SCALLIONS into 1 inch lengths. Slice SHALLOTS thin. Mix all.
3. Cap and seed CHILIS. Cut into narrow threads.
4. Remove BASIL LEAVES from stems and set them soaking in cold water. This will slow discoloration when added to the curry.
Run   -   (10 min to 1-1/2 hr depending)
5. In a sauté pan heat Oil over medium heat and stir in Curry Paste until aromatic and well distributed in the oil, then slowly stir in Coconut Milk and Stock.
6. Stir in Lime Leaf mix and simmer for 5 minutes or so. Thin with more stock as needed.
7. Stir in Option and simmer covered until cooked tender, adding stock if needed to keep it liquid. Perhaps 1-1/4 hrs for Beef, 3/4 hr for Pork or Chicken, 20 minutes for Potatoes or 5 minutes for Shrimp. For Fish in small pieces about 5 minutes until heated through. For large pieces place hot on a heated platter and pour finished sauce over at serving time.
8. When Option is done, stir in Fish Sauce and Chilis.
9. Sprinkle Basil Leaves over the sauce and serve hot with plenty of steamed Jasmine rice.