I got this recipe originally from a former co-worker of mine who spent a few years in Thailand researching for her dissertation. She brought some of this along to a potluck and promptly had to email everyone copies of the recipe. I had put off trying to make it for 2 years because I thought it was exotic and difficult. Turns out that's not the case at all. Thank goodness.
Coconut Milk, Mae Ploy Red Curry Paste, and Dried Kaffir Lime Leaves. I'm still on the hunt for fresh lime leaves and basil, which I'm sure would only help, the dried varieties do just fine in a pinch.