Pinch of Yum · by Lindsay Ostrom★ 5.0
Green Curry Scallops with Mango Cilantro Salsa
NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 69%
CARBS 35G29% OF CAL
7G FIBER21G SUGAR6G OTHER
FAT 25G46% OF CAL
20G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery scallops in a creamy green curry coconut sauce with spinach, topped with a bright mango cilantro salsa. Rich and aromatic with a tropical finish.
mainthaishellfish🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 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)
- 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
At a glance
PER SERVING · TIME 40M
CAL 24%·PRO 69%
CARBS 35G29% OF CAL
7G FIBER21G SUGAR6G OTHER
FAT 25G46% OF CAL
20G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1775mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1691mg
- Calcium
- 307mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1775MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.