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