Serve with a medium to full bodied Marsanne.
In a 2 qt. saucepan, heat the oil over medium heat. Add the curry paste, stirring for about 30 seconds. Add the coconut milk, chicken broth, brown sugar, and lime rind, whisk to combine. Simmer, uncovered for about 3 minutes.
Add the shrimp and frozen peas, heat until warm about 2-3 minutes. Stir in the lime juice. Discard lime rinds.
Serve in bowls and garnish with cilantro.