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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.
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.