Coconut-Lemongrass Thai Curry with Shrimp and Baby Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs large shrimp, peeled and deveined, (14 oz) coconut milk, thin slices galangal slices 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 cup halved baby corn and 1/2 cup water, cooking for another 5 minutes until baby corn is tender.
  4. 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.
  5. 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.

Frequently asked questions

How long does Coconut-Lemongrass Thai Curry with Shrimp and Baby Corn take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Thai Curry with Shrimp and Baby Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) coconut milk from drying out.

Can I substitute ingredients in Coconut-Lemongrass Thai Curry with Shrimp and Baby Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Thai Curry with Shrimp and Baby Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lemongrass Thai Curry with Shrimp and Baby Corn?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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