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