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! creamy coconut green curry sauce with buttery scallops topped with a mango cilantro salsa.
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
- 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.
Thank you to Almond Breeze for making this creamy curry a reality!
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