Shrimp Currey with Coconut Rice - Spice Islands

Ingredients

• Coconut Rice
• 1 c. jasmine rice, well rinsed
• 1 c. (8 ounces) full-fat coconut milk
• 1 c. water
• ½ tsp. kosher salt
• 1″ fresh ginger root, sliced
• Shrimp Curry
• 1 lb. shrimp, tails on, peeled and deveined
• Salt and freshly ground pepper
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Spice Islands Mustard Seed
• 1 Spice Islands Cinnamon Sticks
• 1 jalapeño pepper, split in half, seeds removed
• 1 small onion, finely chopped
• 1 tbsp. Minced Garlic
• 1 tbsp. Spice Islands Curry Powder
• 1 c. tomato sauce
• ¼ c. (2 ounces) full-fat coconut milk
• Cilantro, chopped, for serving