Heat 1/2 tablespoon of butter in a pan over medium high heat. Season the shrimp with salt and pepper and cook over medium high heat for about 30 seconds on each side until thoroughly cooked. Remove from heat and set aside.

Melt the rest of the butter on pan over medium high heat. Cook the onions and garlic until soft and fragrant, about 2 minutes. Add the Thai red curry paste and mix well. Add in the water, coconut milk, sugar and kaffir lime leaves. Stir well until well combined. Add the fish sauce and mix well. Let sauce cook over medium to medium high heat until it boils and thickens. Remove from heat and season with salt and pepper.

Add the cooked shrimps into the sauce and stir well until all the shrimps are coated with the sauce. Squeeze about 1 1/2 tablespoon of lime juice and mix well. Garnish with coriander leaves and serve with white rice.