Heat up the Cooking Oil (1 tablespoon) in a wok or a large pan and saute the Onion (1) and Garlic (3 clove) over medium-high heat.
As soon as the onions start to turn translucent, add the Thai Red Curry Paste (2 tablespoon) and saute the curry for a few seconds.
Add the Coconut Milk (1 1/2 cup) and stir well. Allow it to simmer but stir occasionally to keep it from burning. After only about a minute, the curry will start to thicken up.
As soon as all of the ingredients are well combined and it starts to thicken just a little, add the Medium Shrimp (10).
Keep stirring and allow the shrimp to cook in the curry sauce. Allow it to boil gently. The shrimp will start to curl up as they cook.
When all of the shrimp are cooked, add Granulated Sugar (1 tablespoon), Fish Sauce (1 teaspoon), half of the Kaffir Lime Leaf (3).
Give it a good stir, then transfer to a serving bowl.
Garnish with the rest of the lime leaf strips and Red Chili Pepper (1). Serve with steamed rice or with your favorite pasta.