Step 1

Heat the oil in a pot and saute the shrimp just until pink on both sides. Set aside.

Step 2

In the same pan saute the ginger, garlic, hot pepper and onion for a few minutes on low to medium heat, until the onion starts to soften.

Step 3

Add in the curry paste, brown sugar, and mushrooms. Saute for a few more minutes.

Step 4

Add the coconut milk, lime juice, and water to the pan. Bring up to a simmer and cook gently for a couple of minutes.

Step 5

Add the cooked shrimp and cilantro to the pot. Heat through. Taste for seasoning adjustments.

Step 6

Serve hot with cilantro and lime zest as garnish.