Red Curry Shrimp with Baby Corn

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 4
Difficulty: Easy
Flavor Intensity: Bold, spicy, savory, slightly sweet
Cuisine: Thai / Southeast Asian-inspired

 Introduction

When you’re craving something fast, bold, and comforting, Red Curry Shrimp with Baby Corn hits all the right notes. Succulent shrimp are simmered in a creamy red curry coconut sauce, alongside tender-crisp baby corn and bell peppers. It’s a one-pan wonder packed with flavor, warmth, and color.

This Thai-style dish is perfect for:

• Weeknight dinners

• Quick meal prep

• Impressing guests without the stress

Served over steamed jasmine rice or noodles, it’s a cozy, vibrant meal in under 35 minutes.

Why You’ll Love This Recipe

• Shrimp cooks quickly, making this perfect for busy nights

• Red curry paste adds bold heat and flavor

• Coconut milk balances spice with creamy richness

• Baby corn and veggies bring crunch and contrast

• Customizable with your favorite vegetables or proteins

 Ingredients

 For the Main Dish:

• 1 lb (450g) raw shrimp, peeled and deveined (tail on or off)

• 1 tbsp neutral oil (like canola, avocado, or peanut)

• 2 tbsp Thai red curry paste

• 1 can (13.5 oz / 400 ml) full-fat coconut milk

• 2 tsp fish sauce (or soy sauce for pescatarian option)

• 1 tsp brown sugar (or palm sugar)

• 1 cup baby corn (canned or fresh, halved if large)

• 1 red bell pepper, thinly sliced

• 1 cup snap peas, green beans, or zucchini (optional)

• Juice of ½ lime (plus wedges for serving)

• Fresh basil or cilantro, for garnish

• Optional: 1 Thai chili (sliced), for extra heat

 For Serving:

• Steamed jasmine rice or rice noodles

• Optional: lime wedges, chopped peanuts, or crispy shallots

 Equipment You’ll Need

• Large skillet or wok

• Mixing spoon or spatula

• Knife & cutting board

• Rice cooker or pot (if making rice)

 Instructions

 Step 1: Prepare the Shrimp

1. Pat shrimp dry with paper towels.

2. Season lightly with salt and set aside.

Dry shrimp = better browning and less watery curry.

 Step 2: Cook the Curry Base

1. Heat 1 tbsp oil in a large skillet over medium heat.

2. Add the red curry paste and sauté for 1–2 minutes, stirring constantly until fragrant and darkened in color.

 Pro Tip: Cooking the curry paste brings out its depth and complexity.

3. Slowly stir in the coconut milk, mixing until smooth.

4. Add fish sauce, brown sugar, and stir well.

 Step 3: Add Veggies and Simmer

1. Add the baby corn, bell pepper, and any other chosen vegetables (like snap peas or zucchini).

2. Simmer for 4–5 minutes, just until veggies are crisp-tender.

 Step 4: Cook the Shrimp

1. Gently add the shrimp to the simmering curry sauce.

2. Cook for 3–5 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Avoid overcooking shrimp — remove from heat as soon as they’re curled and opaque.

 Step 5: Finish & Serve

1. Squeeze in the juice of ½ lime. Stir to combine.

2. Taste and adjust with more fish sauce (for salt), lime (for acid), or sugar (for sweetness).

3. Garnish with fresh herbs, lime wedges, or sliced chili.

 To Serve:

• Spoon over steamed jasmine rice or toss with rice noodles.

• Top with chopped cilantro, Thai basil, or even mint.

• Optional: Sprinkle with chopped peanuts or crispy shallots for added crunch.

 Nutritional Info (Per Serving, Without Rice)

Values vary depending on brand of curry paste, coconut milk, and fish sauce.

 Storage & Meal Prep Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat gently on the stove over low heat to avoid overcooking the shrimp.

• Freezing not recommended — coconut milk can split, and shrimp texture may suffer.

 Variations

 With Chicken

Swap shrimp for thinly sliced chicken breast or boneless thighs. Sauté in oil before adding curry paste.

 Vegetarian Version

Replace shrimp with:

• Tofu cubes (pan-fried or steamed)

• Chickpeas

• Mushrooms (shiitake or oyster work well)

Use soy sauce or tamari instead of fish sauce.

 Veggie Boost

Add broccoli, spinach, bamboo shoots, snow peas, or carrots.

 Spice Level Control

• Mild: Use 1 tbsp curry paste

• Medium: 2 tbsp

• Spicy: 3+ tbsp and/or add Thai bird’s eye chili

 Wine & Drink Pairings

• Dry Riesling – balances the spice with light sweetness

• Sauvignon Blanc – crisp acidity cuts through creamy sauce

• Thai iced tea or coconut water – for non-alcoholic options

 FAQs

What’s the best red curry paste brand?

• Mae Ploy and Maesri are top choices for authentic Thai flavor.

• Thai Kitchen is milder and more accessible in most supermarkets.

Can I use frozen shrimp?

Yes, but thaw completely and pat dry before cooking.

What if I don’t have fish sauce?

Substitute with:

• Soy sauce

• Tamari (for gluten-free)

• A splash of anchovy oil or even Worcestershire in a pinch

 Final Thoughts

Red Curry Shrimp with Baby Corn is a winning dish that delivers big flavor in a short amount of time. With bold curry heat, creamy coconut milk, and sweet-tender shrimp, it’s satisfying, impressive, and weeknight-friendly. Plus, it’s endlessly adaptable to suit your pantry and spice preferences.

Pair it with a scoop of fragrant jasmine rice, and you’ve got a restaurant-worthy dinner in 30 minutes flat.