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Green Curry Scallops with Mango Cilantro Salsa

12 reviews / 5 average

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?

Green Curry Scallops with Mango Cilantro Salsa in a bowl with a spoon.

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.

Scallops with mango cilantro salsa in a bowl with a spoon.
Green Curry Scallops with Mango Cilantro Salsa in a bowl with a spoon.
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Green Curry Scallops in a bowl with a spoon.

Green Curry Scallops with Mango Cilantro Salsa


Description

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


Ingredients

Scale

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
  • 23 cups baby spinach or other greens
  • 12 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

  1. 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.
  2. Toss all the salsa ingredients together in a bowl.
  3. 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.
  4. 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

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Thank you to Almond Breeze for making this creamy curry a reality!

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Fish Taco Bowls.

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Shrimp Tacos.

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74 Comments

  1. Pinch of Yum Logo
    Nancy

    That was indeed a quick and easy survey! With it being anonymous, how do you know who completes it in order to be in the pool for the gift card??

    1. Pinch of Yum Logo

      Gosh, my assumption was that there was something at the end where you would enter your info but apparently that is not the case. This is strange. I am working on it and will get back to you!! Thank you so much for participating.

      1. Pinch of Yum Logo

        This just in – all you have to do is leave a comment! I will update the post with giveaway details just so they’re there, but you’re in! 🙂

  2. Pinch of Yum Logo

    OHHH these colors, Lindsay! Gorgeous 🙂 and so fancy-LOOKING yet simple!

    Thanks for caring Almond Breeze!! Ever since I have tried your products, I use nothing but for the recipes on my blog and every dish we make in our little kitchen 🙂

    Cant wait to see what other lovely dishes you have up your sleeves, Lindsay! I always come away inspired!






    1. Pinch of Yum Logo

      Agreed! seared scallops are so good but for me they are about a 50/50 success rate. 🙂 This is foolproof. Just how I like it.

  3. Pinch of Yum Logo
    Henry

    Love how simple this recipe is and love anything curry. This gives me something to do with that unopened green curry in my pantry. The only ingredient I actually have to get for this recipe is the Scallops and done Limes as I already have everything else in my Pantry. Will be cooking this for my hot date tonight.






    1. Pinch of Yum Logo

      Thank you Rachel! Yes – you do need to! I normally prefer scallops pan seared but this method was so much easier and it was still so delicious!

  4. Pinch of Yum Logo
    mia

    summer months are definitely when everyone comes over! such a great recipe for that. thank you, Lindsay!

  5. Pinch of Yum Logo
    Lindsay

    Thank you sooo much for this recipe! I made it just now (literally eating my second helping right now) and it is to die for. I love his the sweetness of the mango balanced out the curry. Instead of rice I served it over Mediterranean cous cous. Great Friday night date night dinner.






  6. Pinch of Yum Logo
    Jordan Leigh

    Oh you KNOW my little curry lovin heart will be makin this ASAP! Also. Took the survey but didn’t see any givers to enter?

  7. Pinch of Yum Logo

    So this is what I look love about this site. Only you could actually get me to consider making anything curry in the middle of summer! Case in point I was literally talking to a friend yesterday and she was talking about how she had made a curry dish the other day and I was like, oh heck no! Too hot for that! Then I read this post and now I’m like…..okay sure. Love it!

  8. Pinch of Yum Logo

    Curry… AND scallops? Be still my heart. I would’ve never thought to make a scallop curry. Great minds think alike though – we posted a mango-cilantro salsa on the exact same day. Fresh summer foods for the win!

  9. Pinch of Yum Logo
    Kjersti

    Very excited to try out this recipe! Just saved it!

    Also filled out your survey! I love using Almond Milk and drinking it!

  10. Pinch of Yum Logo
    Katie

    YUM! Love all the recipes on your site, I can’t wait to try this one! Survey completed

  11. Pinch of Yum Logo

    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!) 🙂

  12. Pinch of Yum Logo
    Janice R.

    My family loves recipes like this! I took the survey – very quick and easy. 🙂

    1. Pinch of Yum Logo
      Dave

      In the nutritional information, is the sodium amount correct? Seems like a lot, considering the ingredients.