Pour the rice into a cup, check the level it comes to, then pour into a cooking pot. Use the same cup to measure out twice the amount of water and pour this over the rice.
Place over a medium–high heat with the lid on for about 15 minutes until all the water has been absorbed and the rice is cooked through. Take off the heat, fluff up with a fork and place the lid back on until you are ready to serve.
While the rice is cooking, heat the oil in a separate cooking pot over a medium–high heat and add the shallots. Fry for 3–4 minutes until softened. Add the red curry paste and fry for a further minute or so, stirring to coat the shallots.
Pour in the coconut milk and vegetable stock and bring to a steady boil, simmering for 8–10 minutes. Add the lime juice, fish sauce and brown sugar. Stir in the sugar snap peas and baby corn and simmer for 3 minutes.