1Heat oil in a large skillet, over med-high heat. Add the shrimp and stir-fry them until pink and curled, but not cooked through, approx. 2 minutes. Transfer them to a plate and set aside.
2Skim the thick cream from the surface of the coconut milk and add it to the skillet along with the curry paste. Cook, stirring, until smooth and fragrant and a bit shiny, approx. 1 minute. Stir in the remaining coconut milk, lemongrass, fish sauce, brown sugar, and salt. Simmer for about 3 minutes, uncovered.
3Return the shrimp to the skillet along with the baby corn, scallions, water chestnuts, and straw mushrooms. Simmer until the shrimp finishes cooking, approx. 3 minutes more.
4Take the pan off of the heat. Stir in the basil and mint. Squeeze in the lime's juice. Serve with the cooked and warm jasmine rice. Sprinkle with sliced scallions.