Heat oil over medium heat in sauce pan.
Add shallots and garlic.
Cook until garlic is golden. (About 2 minutes.)
Add red curry paste and ginger.
Stir and cook for another minute.
Add vegetable broth, peanut butter, coconut milk and soy sauce.
Stir to combine and bring to a simmer.
Reduce to low heat and let simmer for 10 minutes.
Add chicken and 1 chopped jalapeño.
Cook until thoroughly heated. (Should take just a few minutes.)
Top with sesame seeds, cilantro, fresh lime wedge, and extra jalapeño.
Serve immediately.