In a medium glass or stainless steel bowl, combine shrimp, tomato, onion, chives, lime juice, garlic, chili pepper, ⅛ tsp salt, and the thyme and pepper. Stir to combine and let marinate at room temperature for 30 minutes. In a small saucepan, combine rice, water, ginger, curry powder, and remaining ⅛ tsp of salt and bring to a boil. Reduce heat to low, cover, and let simmer until rice is tender -- 15 to 20 minutes. In a 10-inch nonstick skillet, combine oil and butter and heat until butter is bubbly and hot; pour shrimp and marinade mixture into skillet, cover and let cook over high heat until the shrimp turns pink (about 2 minutes).
To serve, arrange gingered rice on serving plate and top with shrimp.