Heat Baklouti Green Chili Oil in a large skillet over medium heat. Add chopped onions and salt (optional add chopped jalapeno for spice). Cook, stirring occasionally, until onion begins to soften.
Add 2 tablespoons of tomato paste, curry powder, and fresh ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
Add 1 chopped tomato to skillet, cook, stirring, until it begins to release juices. Add 1/4 cups vegetable broth; simmer until tomatoes have slightly broken down, 3 to 5 minutes.
Add one can of coconut milk and lime juice to skillet; stir to combine and let it simmer until the sauce thickens. Add shrimp, salt & pepper; cook until opaque.
Serve hot over basmati rice.