Green Curry Scallops with Mango Cilantro Salsa

Name: Kerang Kari Hijau dengan Salsa Mangga Ketumbar
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
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

Green Curry Scallops with Mango Cilantro Salsa! creamy coconut green curry sauce with buttery scallops topped with a mango cilantro salsa.

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 20 views

👨‍🍳 Start Cooking

Kerang Kari Hijau dengan Salsa Mangga Ketumbar

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 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 (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

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.
Toss all the salsa ingredients together in a bowl.
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.
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.