Prep the shrimp: In a bowl, toss the shrimp with a pinch of salt and pepper.

Sauté aromatics: Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds.

Add curry paste: Add the red curry paste to the skillet and cook for 1 minute, stirring constantly.

Simmer coconut milk and broth: Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes, or until the sauce thickens slightly.

Cook shrimp: Add the prepared shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes.

Finish and serve: Stir in the lime juice and cilantro. Serve immediately over steamed rice.

Tips:

For a spicier curry, add more red curry paste or a pinch of red pepper flakes.

Serve with additional garnishes like chopped green onions or sliced red bell peppers.

This curry can be adapted to your dietary needs by using vegetable broth and substituting the shrimp with tofu or chicken.

Enjoy your delicious and spicy Thai shrimp curry!