1HEAT oil in large skillet over medium heat. Add onion and pepper; cook and stir 3 to 5 minutes, or until softened. Stir in 2 tablespoons of the Mustard, ginger, garlic and curry powder. Cook 2 minutes, stirring frequently.
2Stir in tomato and coconut milk and bring to a boil. Add shrimp; simmer 5 minutes or just until shrimp turn pink. Stir in remaining 1 tablespoon Mustard. Serve over hot cooked rice, if desired.
Nutrition information coming soon.
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