Shrimp Curry
In a large skillet, heat oil. Then add the red bell pepper, onion and jalapeno, and cook for about 5 minutes or until the bell pepper becomes tender.
Stir in the curry paste, garlic and ginger and cook for about one minute or until the garlic becomes fragrant.
Add the shrimp and cook until they are pink and have started to curl up, about 3-5 minutes.
Add the baby corn, coconut milk, broth, lime juice, fish sauce and salt. Stir to combine then reduce the heat to low medium.
Cover the pan, and let the curry simmer for 20-30 minutes or until it reaches your desired thickness.
Serve with sliced jalapeno, lime wedges and fresh cilantro leaves for garnish if desired.
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