Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9456 - JULIE SAHNI
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|Serving Size: 1 Serving (484g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 256 (100%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 29.7mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 0.4g|
|Protein 0.4g||1 %|
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Calories per serving: 256
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