How to make it

  • Heat wok over high heat until almost smoking and add vegetable oil, shallots, curry paste and ginger. Stir until shallots start to soften, about 2 minutes. Add 1/3 cup coconut creme from the top of the can, stir until combined and cook 2-3 minutes.
  • Add remaining coconut milk, kaffir lime leaves, and broth, reduce heat to medium and stir to blend. Cook for a few minutes.
  • Add shrimp, bring to a boil and cook for a few minutes. Add lime juice, sugar, fish sauce, and baby corn. Cook 1-2 minutes and remove from heat. Add half the green onions.
  • Serve over rice noodles or rice, topped with remaining green onions, basil and bean sprouts.

Reviews & Comments 2

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  • efitobx 7 years ago
    Great post. Thxs
    Was this review helpful? Yes Flag
  • 22566 7 years ago
    ~ Welcome ~
    Thank-you for this very nice sounding first recipe.
    I hope you will enjoy your stay here,you will find many fine recipes and even finer people.
    Kind Regards
    Was this review helpful? Yes Flag

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