INGREDIENTS
3
ears corn on the cob
6 cups
water
1
medium potato, peeled and diced
1 can
light coconut milk
1 tbsp
Thai red curry paste
1/4 cup
loosely packed cilantro
1/2 lb
medium shrimp
1 tbsp
fish sauce
1
lime, juiced
Optional: thinly sliced jalapeno, for garnish