1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.