Coconut-Lemongrass Thai Curry with Shrimp and Baby Corn

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Thai curry featuring succulent shrimp simmered in a coconut milk base infused with lemongrass, galangal, and baby corn, delivering a balanced blend of creamy, spicy, and fresh flavors. This Thai-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, coconut milk, fresh lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 380 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 can (14 oz) coconut milk
2, bruised and cut into 3-inch pieces fresh lemongrass stalks
4 thin slices galangal slices
2 tbsp Thai red curry paste
1 cup, halved lengthwise baby corn
1 tbsp fish sauce
1 tsp palm sugar or brown sugar
1/4 cup fresh Thai basil leaves
1 tbsp vegetable oil
1/2 cup water
for serving lime wedges

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add 2 tbsp Thai red curry paste and sauté for 1-2 minutes until fragrant and bright red.
Step 2: Pour in 1 can (14 oz) coconut milk along with 2 bruised lemongrass stalks and 4 thin galangal slices. Bring to a gentle simmer and cook uncovered for 8 minutes to infuse the flavors.
Step 3: Add 1 cup halved baby corn and 1/2 cup water, cooking for another 5 minutes until baby corn is tender.
Step 4: Stir in 1 lb peeled and deveined shrimp, 1 tbsp fish sauce, and 1 tsp palm sugar. Simmer for 3-4 minutes until shrimp turn pink and are cooked through.
Step 5: Remove lemongrass and galangal pieces. Stir in 1/4 cup fresh Thai basil leaves just before serving. Serve hot with lime wedges on the side.