Indian-Inspired Shrimp with Coconut, Chilies, and Tomatoes (Around the World- Year Four: Volume 8; November, 2013)

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Serves: 6-  8

Ingredients: 
1/4 c. vegetable oil
2 tsp. mustard seeds
2 tsp. cumin seeds
1 1/2 c. red onion- finely chopped
4- 6 green chilies- seeded, finely chopped
3 T. ginger- minced
2 T. garlic- minced
1/4 c. tomato paste
1 (14.5 oz.) can diced tomatoes
1 (13.5 oz.) can unsweetened coconut milk
1 1/2 lb. medium shrimp- peeled and deveined
2 tsp. salt
1/4 c. fresh cilantro leaves- chopped
3 c. steamed basmati rice (for serving)

Directions: 
- Set a large saute pan over medium heat
- Add oil and toast mustard and cumin seeds until fragrant, about 2 min
- Add onions, chilies, ginger, and garlic and saute, stirring occasionally, until onions are slightly caramelized, about 6- 8 min
- Add tomato paste to pan and cook for 2 min more
- Pour diced tomatoes into pan and cook until reduced by about half, 3- 4 min
- Raise heat to high
- Add coconut milk and cook until reduced by half, about 3 min
- Season shrimp with 1 1/2 tsp. salt
- Add shrimp to pan, stirring often, and cook until curled and pink, about 5 min
- Add cilantro and season with the remaining salt
- Serve shrimp over steamed basmati rice

*Julie found the recipe here