Green Curry Scallops with Mango Cilantro Salsa
Green Curry Scallops with Mango Cilantro Salsa! creamy coconut green curry sauce with buttery scallops topped with a mango cilantro salsa.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 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 (more to taste – it’s SO delicious! just don’t smell it)
- 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
Steps
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Stir fry the curry paste in a large deep skillet over medium high heat. When fragrant, add the coconut milk and almond milk and simmer for 15-20 minutes.
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Toss all the salsa ingredients together in a bowl.
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Add the scallops to the curry sauce in the skillet and simmer for 4-5 minutes until the scallops are cooked through (if you cook them too long, they’ll get rubbery, so be careful). Stir in the spinach until it wilts. Add brown sugar and fish sauce.
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Scoop the curry over rice (it will be a little bit soupy – that’s how it’s supposed to be) and top with the mango salsa.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| green curry paste | 2 tablespoons | - | - |
| can coconut milk | 1 ounce | $0.75/kg | $0.07 |
| Almond Breeze Almondmilk Coconutmilk | 0.5 cups | - | - |
| . scallops | 2 lbs | - | - |
| -3 cups baby spinach or other greens | 2 | - | - |
| -2 tablespoons brown sugar | 1 | - | - |
| fish sauce | 0.5 teaspoon | - | - |
| mango | 1 | - | - |
| cilantro | 0.25 cup | - | - |
| red onion | 0.25 cup | - | - |
| salt | - | - | - |
*Estimated market prices, may vary by region
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