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OMG so delicious and easy! I’ve made this twice and both times my boyfriend raved about what a great cook I am 😉 Definitely my new favorite dish.
Kelly
July! the season of having people over to your house for dinner. And when I think of having people over in the summer, let’s be honest. I think hot dogs and brats and burgers and Midwestern salads – I repeat SALADS – whose main ingredients are whipped cream, fruit, jello, and or LITERAL CANDY BARS depending on your level of Midwesternism. These are true facts that I’m telling you. Please come visit.
A true fact follow-up: next-level dinners for having people over (or date night? or just solo night?) can be 5-ingredient easy. For example, bowls of bright lime / cool cilantro / green curry creamy coconut deliciousness with those tender, sweet, buttery little scallops and a fresh mango salsa all over top.
Get a load of these gorgeously unfussy ingredients.
Mango, cilantro, red onion, and lime. Are these not the best summer days of our lives?
Now that we’ve settled the mango salsa situation, can we talk about how we’re going to make a five ingredient curry scallops into one that is company-worthy?
It goes like this.
Step One: Green curry paste. Give it a hot minute in the pan. Sizzle, pop, yum.
Step Two: Coconut milk and Almond Breeze Almondmilk Coconutmilk blend, whisked with that green curry paste. Here’s why – the coconut milk is heavenly, and also really thick and heavy. In not such a good way. Sometimes you just need something that has that luscious creaminess (truly, this Almond Breeze coconut almond mashup is miraculous) without all the fat and calories. Not even so much because we are dieting here, but more so because we are looking for a LIGHT summer curry, not the comfort food that keeps us alive in the deep winter. No, this is something different. Fresh. Colorful. Light and bright. Still creamy and satisfying as all good curries should be, but with a little more pep in its step.
Step Three: Add scallops. Simmer four minutes. Add greens, serve over rice, and done.
WHAT! Cooking with scallops, man. That four-minute cook time is something special.
Oh, the mango salsa? yeah, that’s just a reminder that it is mid-July and we shall not be taking our curry selves too seriously right now. The firm texture of the mango, the pops of fresh cilantro, and the spicy crunch of red onion – all of it really completes the green curry statement that summer is the best season of the year AND that we aren’t too concerned with following any sort of curry rules. Are we food rebels right now? I think we might be. I feel the tattoo inspiration coming on.
Date night, girls’ night, dinner club, or fancy dinner with company – I mean, its up to you, really. Just pick up the phone and start the group text and then sit back and enjoy your bright and fresh creamy coconut bowl of simple fancy food.
Green Curry Scallops with Mango Cilantro Salsa
- Total Time: 40 minutes
- Yield: 4-6 1x
Description
Green Curry Scallops with Mango Cilantro Salsa! creamy coconut green curry sauce with buttery scallops topped with a mango cilantro salsa.
Ingredients
For the Green Curry
- 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)
For the Mango Cilantro Salsa
- 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
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Caribbean-Inspired
Keywords: scallops, green curry scallops, curry scallops, mango salsa
Thank you to Almond Breeze for making this creamy curry a reality!
MORE ROCKIN’ SEAFOOD RECIPES:
Perfect Baked Salmon with Lentils
Spicy Shrimp with Cauliflower Mash
Spicy Fish Taco Bowls
Brown Butter Scallops with Parmesan Risotto
mango season baby!!! ive been making a lot of recipes on your website that use mango and this has to be my favorite!!! DELICIOUS! I would have never guessed that mango salsa paired well with green curry! And i used shrimp instead of scallops!
Thank you so much for your wonderful recipes! We try a new one each week. 😋. When you post recipes such as this and tandoori chicken, is the rice included in the nutrition value?
I am writing a tribute/cookbook to my deceased son, as sharing and cooking new recipes was one of our favorite bonding activities. The Green Curry Scallops With Mango Sauce recipe was one he intended to make, but did not get a chance to. I have made it and love it! I was wondering if I could have permission to use this recipe in my book?
Hi Donna! I’m so sorry for your loss. What a wonderful way to honor your son. Please email us at hello@pinchofyum.com and we’d be happy to discuss!
Love the look of this recipe but I’m not a huge scallops fan! 🙁 Do you think it would still be good if I substituted shrimp for the scallops?
Yes, shrimp would be a great substitute. Let us know how it goes!
I’ve never used curry paste before. Would you post a link to the one you use for this? I can’t wait to try this recipe!
We’ve used this brand before: https://www.mccormick.com/thai-kitchen/products/sauces-and-pastes/green-curry-paste
Thank you!
This is easy and delicious! The scallops make for a nice special date night in. Thanks for another great curry recipe!!
Glad you enjoyed this, Connie!
Hoping to make this tonight! What kind of coconut milk do you use? Refrigerated or the canned? Low-fat or regular? Thanks!
We use one 14-ounce can of coconut milk and 1.5 cups of refrigerated Almond Breeze Almondmilk Coconutmilk.
I love this recipe! I am currently struggling to find almond coconut milk. Any substitute ideas? Could I do something like plain almond milk and increase the cans of coconut milk? Thanks!
You’d be okay to sub the almond milk / coconut milk blend we’re suggesting here with just plain unsweetened almond milk. Enjoy, Linnelle!
OMG….made this twice and it is FANTASTIC….out of this world deliciousness!!! Second time I used 3tbsp green curry paste because I love green curry and heat! I also used Tuscan Kale, Arugula and spinach…total of 4 cups…I love my greens too❤️ Thanks for this recipe…it’s a keeper 😋
Glad you enjoyed it, Maureen!
A perfectly ideal meal for post-treadmill morning empty stomach cardio. I’m glad to say now that I’ve been watching my eating habits, increased cardiovascular output, cutting food before going to sleep (on most occasions nowadays), and avoiding food with oil. In the past, I went bokers @ the Hibachi restaurants, unconscious of the fact that the oil they use to prepare their food isEstrogenic. It made my stomach bigger and I lost tons of energy. Now when I steal green peas and stay on track with eating right and looking for additional ideas like putting something together like a Green curry Scallop bowl that’s full of good solid nutrition, it’s helping me stay on track with the right nutrition and putting me closer towards getting my health back. Thanks Lindsay for another creative and inspiring food post. 🙂
This is amazing. Scaled it down for 2 people and minds were blown. Beyond perfect for this hot July day.
The curry alone was amazing, but the mango salsa took it to the next level adding crunch, tartness and sweetness. Just incredible. Thank you!!!
I used red curry instead of green & tilapia instead of scallops lol but this was soooo good. It was so easy to make too!
OMG so delicious and easy! I’ve made this twice and both times my boyfriend raved about what a great cook I am 😉 Definitely my new favorite dish.
Looks delicious! Is it spicy at all? If not, what would you recommend I add to it to make it a mild spicy?
It will depend on what curry paste you’re using, but it will be a little spicy! I’d recommend adding more brown sugar or milk if you need to tone it down.
I’ve used your yellow curry paste recipe and love it! Thanks for that…I like to make green curry too, but the Thai Kitchen brand that I use has soooo much sodium in it…do you have a recipe for a green curry paste that’s as easy as the yellow one?
We don’t have one right now, but that’s a great idea! 🙂
This was AMAZING Lindsay! So PERFECT for summer or anytime! Hope you don`t mind but I used it in a blog post (obviously giving you credit & linking back) You can see it at http://www.chileandsalt.com/16-seafood-recipes-you-need-now/ if you`d like. Thanks again for the great recipes & info! Please keep it coming!
It looks refreshing; survey is done, thanks for the chance 🙂
jslbrown2009 at aol dot com
I took the survey. Thanks!
I completed the survey! Thanks for the delicious recipe!
Took the survey! And that meal looks so summery and good!
Thanks for this creative recipe! Scallops with mango sounds delicious!
In the nutritional information, is the sodium amount correct? Seems like a lot, considering the ingredients.
Hope you enjoy it, Lucia!
I took the survey!! Thanks so much for hosting it and a big thank you to Blue Diamond for the giveaway!
Survey complete; thanks for the chance 🙂
jslbrown2009 at aol dot com
My family loves recipes like this! I took the survey – very quick and easy. 🙂
I made this last night. One of the best things I’ve ever made. I was sooo incredible. And my husband doesn’t like curry so I save a few scallops off to the side and cooked them straight up but he still enjoyed topping them with the mango salsa which was so refreshing and good. But that curry sauce – OMG – it made me be okay with that smell of the fish sauce. Totally worth it! So freaking delicious – party in my mouth! Thank you Lindsay!! (I tried to put a picture but Bjork told me I can’t upload. I will put a pic on my blog on next week’s post!) 🙂
Glad you enjoyed it! 🙂