I found the original recipe on the Once Upon a Chef food blog but incorporated some of Giada's Thai Curry ingredients until we hit upon the version we liked. We like lots of shrimp, but you can use less (or even more, for that matter!) than I have listed, because the vegetables go a long way toward making this a fairly filling main dish.
1In a large stockpot or saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, for 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves, garlic and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the carrots are tender.
2Add the shrimp, snap peas and noodles. Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
3Ladle the curry into four bowls. Garnish with cilantro, peanuts and a lime wedge, and serve immediately.