1. Peel the ginger and chop it into small pieces. Mince the chili pepper and garlic, then place them in a mortar and grind the mixture into a smooth paste.

2. Heat 2 tablespoons (30ml) of oil in a large saucepan over medium heat, approximately 180°F (82°C) or gas mark 4. Add 2 tablespoons (30g) of curry paste and cook for 1-2 minutes, stirring constantly.

3. Add 2 cups (475ml) of chicken broth, 1 cup (240ml) of coconut milk, 1 teaspoon of salt, and 1 cup (240ml) of water. Stir well to combine the ingredients. Bring the mixture to a boil, then reduce the heat to low, approximately 140°F (60°C) or gas mark 1, and simmer for 5-7 minutes.

4. Squeeze the juice of 1 lime into the curry and stir well to combine. Add a few sprigs of cilantro and cook for an additional 2 minutes.

5. Add 1 pound (450g) of shrimp to the curry and cook until they are pink and cooked through, about 5-7 minutes.

6. Serve the curry hot with steaming rice.