Peel and finely dice the shallots and garlic, grate the frozen ginger root on a fine grater until you have about 1 tablespoon of fine ginger puree.

Wash the bell pepper, remove the core and seeds, and cut into very thin strips. Mix the cornstarch with the fish sauce and soy sauce in a small bowl.

Add oil to the pan and sauté the bell pepper strips over medium-high heat for about 5 minutes, until they are nicely softened and have developed a light roasted aroma. Add the shallots and garlic and sauté for another minute over medium-high heat.

After one minute, or as soon as the shallots are translucent, add the sugar, chili paste, and ginger and sauté for about one minute, stirring constantly. Then deglaze the pan with coconut milk. Reduce the heat slightly and add the cornstarch mixture.

Reduce the heat and let the sauce simmer gently until thickened. Meanwhile, rinse the shrimp under cold water and pat dry with a kitchen towel.

Either add the shrimp to the pan and simmer in the sauce for about 5 minutes, or marinate the shrimp with ½ teaspoon cornstarch, ½ teaspoon chili paste, 1 teaspoon rapeseed oil and some salt and pepper, and cook in a preheated air fryer at 200°C for 4 minutes.

Meanwhile, wash the spinach and roughly chop it. Stir the spinach into the curry until the leaves have wilted, then season with salt, pepper, and lime juice. If using an air fryer, stir the shrimp into the sauce and serve with rice.