Heat the oil in a large skillet over medium heat. Then add the red bell pepper, onion and jalapeno, and cook for about 5 minutes or until the bell pepper becomes tender.
2 tablespoons olive oil, 1 red bell pepper, 1 white onion, ½ jalapeño
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.
1 pound small shrimp
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.
15 ounces baby corn, 13.5 ounces coconut milk, ½ cup chicken broth, 2 tablespoons freshly squeezed lime juice, 1 teaspoon fish sauce, ½ teaspoon salt
Serve with sliced jalapeno, lime wedges and fresh cilantro leaves for garnish if desired.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of shrimp curry and does not include rice. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae photography.