Green Curry Scallops with Mango Cilantro Salsa

Ingredients

green curry paste

6 tbsp

coconut milk

3 (14 oz) can

almond milk coconut blend

4 1/2 cup

scallopsthawed and patted dry

Veganking oyster mushrooms torn into scallop-sized piecessear longer for color and texture

6 lb6 lb

baby spinach

7 1/2 cup

brown sugar

4 1/2 tbsp

fish sauce

1 1/2 tsp

mangopeeled and diced

3

cilantroroughly chopped

3/4 cup

red onionminced

3/4 cup

limejuice and zest

to taste

salt

to taste

ricecooked

for serving

Method

1. 01Stir fry green curry paste in a large deep skillet over medium high heat until fragrant.
2. 02Add coconut milk and almond milk blend, simmer 15-20 minutes.18 min
3. 03Toss mango, cilantro, red onion, lime juice, lime zest, and salt in a bowl for the salsa.
4. 04Add scallops to curry sauce, simmer 4-5 minutes until cooked through.5 min
5. 05Stir in spinach until wilted, then add brown sugar and fish sauce.
6. 06Scoop curry over rice and top with mango salsa.

Fits

• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free