5.0
(12)
Your folders
Your folders

Export 9 ingredients for grocery delivery
Step 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.
Step 2
Toss all the salsa ingredients together in a bowl.
Step 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.
Step 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.
Your folders

210 viewstaste.com.au
4.7
(8)
35 minutes
Your folders

174 viewsfoodandwine.com
5.0
(5.7k)
Your folders

264 viewscarlsbadcravings.com
5.0
(1)
7 minutes
Your folders

243 viewscarlsbadcravings.com
5.0
(1)
7 minutes
Your folders

300 viewsdinneratthezoo.com
5.0
(8)
10 minutes
Your folders

203 viewsohsweetbasil.com
3.8
(24)
12 minutes
Your folders

289 viewstosimplyinspire.com
5.0
(1)
Your folders
67 viewstosimplyinspire.com
Your folders
74 viewscookingclassy.com
Your folders

310 viewsallrecipes.com
4.7
(505)
Your folders

385 viewsloveandlemons.com
5.0
(6)
Your folders

341 viewsgypsyplate.com
4.9
(27)
Your folders

378 viewsplatingsandpairings.com
4.0
(3)
Your folders

255 viewsthepioneerwoman.com
Your folders

193 viewsgraceandgoodeats.com
5.0
(1)
Your folders
58 viewsgraceandgoodeats.com
Your folders

54 viewstastesbetterfromscratch.com
5.0
(9)
Your folders

161 viewsmyrecipes.com
4.5
(3)
Your folders

587 viewsstaceyhomemaker.com
4.8
(16)