Add the coconut milk to a sauté pan and bring to a boil. Add the curry paste and cook, stirring constantly, to reduce the liquid until it becomes a thick paste. Transfer to a small bowl and let it cool completely in the freezer while you grind the shrimp.
¼ cup coconut milk, 3 tablespoon red curry paste
Grind the shrimp and the egg in a food processor, scraping the sides once or twice, until very fine; it should look like a paste. Add the shrimp mixture to a large mixing bowl.
10.5 oz peeled & deveined shrimp, 1 egg
To the shrimp, add the cooled curry paste, chopped long beans, corn (if using), makrut lime leaves, sugar, and fish sauce. Stir everything together until well mixed. Put this mixture in the fridge while you make the dipping sauce.
3 makrut lime leaves, ½ cup long beans or green beans, 1 teaspoon fish sauce, 1 teaspoon sugar