To Prepare:

For the rice:

1. In a medium lidded sauce pan, add rice and water and bring to a full boil over high heat. Once boiling, reduce heat to lowest setting, clamp on a lid, and set your timer for 20 minutes. Don't stir it; don't lift the lid; just let it cook for 20 minutes and you will have perfect, fluffy rice.
2. After 20 minutes turn heat off and let rice sit, covered for 5 minutes.

For the curry:

1. Heat a large, heavy skillet over medium-high heat for 3-5 minutes, until very hot - I used cast iron.
2. Add vegetable oil, swirl to coat pan, and add shrimp in a single layer.
3. Cook for no more than 2 minutes, tossing to get both sides cooked, remove from pan and set aside. They will cook a little more in the sauce, so don't overcook them here. Overcooked shrimp are not worth eating.
4. Add corn, garlic, ginger, and peppers to the same pan and cook for 3-5 minutes, stirring frequently.
5. Add curry paste and stir for about 30 seconds, then add coconut milk and fish sauce to pan. Stir to combine and scrape all the bits off the bottom of the pan.
6. Reduce heat to medium, add shrimp to sauce and cook for about 5 minutes. The sauce should be at a gentle simmer, not a full rolling boil.
7. When your shrimp are just cooked through, and your sauce is slightly thickened, remove from heat, add lime juice and a big handful of chopped cilantro and basil, and you're done!
8. Serve over rice with lots of fresh basil, cilantro, and lime wedges