Step 1: Heat oil and saute onion, pepper flakes and salt for 3 to 5 minutes or until onion begins to soften.
Step 2: Add ketchup (sriracha if desired), curry powder, and ginger. Stir until mixture is smooth and fragrant.
Step 3: Add chopped tomatoes to skillet, cook until they begin to release their juices. Add 1/2 cup water and simmer until tomatoes have slightly broken down. Add shrimp, cook until opaque, 3-4 minutes. Remove from heat.
Step 4: Add sour cream and lime juice, stir to combine. Sprinkle with fresh chopped basil and serve over basmati rice.
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