Indian-Inspired Shrimp with Coconut, Chiles and Tomato

• 1/4 cup ghee or vegetable oil
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 1/2 cups finely chopped red onion
• 4 to 6 green chiles, seeded and finely chopped
• 3 tablespoons minced ginger
• 2 tablespoons minced garlic
• 1/4 cup tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 teaspoons salt
• 1/4 cup chopped fresh cilantro leaves
• Steamed basmati rice, for serving

1. Set a 14-inch saute pan over medium heat.
2. Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes.
3. Add the onions, chiles, ginger and garlic and saute, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes.
4. Add the tomato paste to the pan and cook for 2 minutes more.
5. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes.
6. Raise the heat to high, and add the coconut milk.
7. Cook the coconut milk until reduced by half, about 3 minutes.
8. Season the shrimp with 1 1/2 teaspoons of the salt.
9. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes.
10. Add the chopped cilantro and season with the remaining salt.
11. Serve the shrimp over steamed basmati rice.

ghee, mustard seeds, cumin seeds, red onion, green chiles, ginger, garlic, tomato paste, tomatoes, unsweetened coconut milk, shrimp, salt, cilantro, basmati rice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/indian-inspired-shrimp-with-coconut-chiles-and-tomato-recipe.html (may not work)