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
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Preparation
Step 1
Stir fry the curry paste in a large deep skillet over medium high heat until fragrant, then add coconut milk and almond milk and simmer for 15-20 minutes.
Step 2
Toss all the salsa ingredients together in a bowl.
Step 3
Add the scallops to the curry sauce in the skillet and simmer for 4-5 minutes until cooked through, stirring in the spinach until it wilts. Add brown sugar and fish sauce.
Step 4
Scoop the curry over rice and top with the mango salsa.
Step 5
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Chef's notes
Be careful not to overcook the scallops to avoid them becoming rubbery.
The curry should be a bit soupy when served.
