Green Curry Scallops with Mango Cilantro Salsa
Total Time
40 minutes
Prep Time
10 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(13)
Ingredients
4-6 servings
- 2 tablespoons green curry paste
- 1 14-ounce can coconut milk
- 1 1/2 cups Almond Breeze Almondmilk Coconutmilk
- 2 lbs. scallops, thawed and patted dry
- 2-3 cups baby spinach or other greens
- 1-2 tablespoons brown sugar
- 1/2 teaspoon fish sauce
- 1 mango, peeled and diced
- 1/4 cup cilantro, roughly chopped
- 1/4 cup red onion, minced
- Salt, lime juice, and lime zest to taste
How would you rate this recipe?
Preparation
Chef’s notes
Be careful not to overcook the scallops to avoid them becoming rubbery.
The curry should be a bit soupy when served.