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In a skillet, heat oil or butter over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1–2 minutes on each side until they are light golden and fully cooked. Remove the shrimp from the skillet and set them aside.
Using the same skillet with the remaining juices, add the diced onions and sauté them until they become translucent and soft.
Sprinkle curry powder over the onions, then add a scoop of red curry paste. Mix everything well to bloom the spices and cook the paste for about 1 minute until it becomes fragrant.
Pour in the coconut milk (or cooking cream) and stir until it is fully combined with the spice paste base. Then, add the broth and stir thoroughly to create a rich and smooth curry sauce.
Return the seared shrimp to the skillet. Allow everything to simmer on medium-low heat for a couple of minutes so that the shrimp can absorb the curry flavors and the sauce thickens slightly.
Serve the warm shrimp curry in a bowl alongside steamed white rice.