Thai Shrimp Curry

INGREDIENTS:2 tbsp peanut oil1 lb. medium shrimp, peeled, deveined, and tails removed1 13.5 oz unsweetened coconut milk2 tsp Thai red curry paste1 stalk lemongrass, sliced OR 1 tbsp lemongrass paste1 tbsp fish sauce2 tsp dark brown sugar1 tsp kosher salt8 ears canned baby corn (about 1/2 the can)4 scallions, chopped1/2 cup sliced canned water chestnuts, drained1/2 cup canned straw mushrooms OR 1/2 cup fresh sliced baby portabella mushrooms1/4 cup fresh basil leaves, torn2 tbsp torn mint leaves1 limeDIRECTIONS:Heat the oil in a large skillet over medium-high heat. Add the shrimp and stir-fry just until pink and curled but not cooked through, about 2 minutes. Transfer the shrimp to a plate and set aside.Skim the thick cream from the surface of the coconut milk and add it tot he skillet along with the curry paste. Cook, stirring, until smooth and fragrant and a bit shiny, about 1 minute. Stir in the remaining coconut milk, the lemongrass, fish sauce, brown sugar, and salt; simmer for 3 minutes, uncovered. Return the shrimp to the skillet along with the baby corn, scallions, water chestnuts, and mushrooms. Simmer until the shrimp finish cooking, about 3 more minutes. Pull the pan off the heat. Stir in the basil and mint, and squeeze in the lime's juice.Side Suggestions: Jasmine rice