Thai Seared Shrimp with Tomato, Basil and Coconut

1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1 cup sliced red onion

1 to 2 teaspoons green or red Thai curry paste

1 can (14 1/2 oz) Muir Glen® organic diced or fire roasted diced tomatoes, drained

1 tablespoon lime juice

2 teaspoons packed brown sugar

1/2 cup coconut milk (not cream of coconut)

1/4 cup chopped fresh Thai basil or basil leaves

Hot cooked rice, if desired