1 Tbsp. vegetable oil
1 onion, sliced
1 green pepper, sliced
3 Tbsp. FRENCH'S® Classic Yellow® Mustard Spicy , divided or FRENCH'S® Classic Yellow® Sweet Mustard
2 tsp. chopped fresh ginger
1 clove garlic, chopped
1 cup chopped tomato
1 lb. extra large shrimp, peeled and deveined
2 tsp. curry powder
1 (14 oz.) can coconut milk
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.