Peel the shell and devein the shrimps.
Leave the tails intact and set aside. Heat up a wok with the water and
coconut milk over moderate heat for about 5 minutes. Stir in the lime
leaves, beans and curry paste. Bring to the boil and simmer for 10
minutes. Add the shrimps and simmer for a further 5 minutes or until
cooked. Add the lime juice and rind, fish sauce and sugar. Sprinkle
generously with the cilantro leaves and serve.