INGREDIENTS
1 tbsp vegetable oil
6 spring onions, cut into 3cm pieces
1 can of coconut milk
2 tbsp Thai green curry paste
2 tbsp fish sauce
250g spinach
15 fresh scallops (or frozen, thawed)
100g mango, cut into 1cm chunks

METHOD
Heat the oil in a pan over medium heat.
Add the spring onions and sauté until softened.
Stir in the coconut milk with the curry paste, fish sauce, and bring to a gentle simmer.
Next, add the spinach, stir it in and cover to allow it to wilt.
Add the scallops and mango, cover and simmer for 4–5 minutes, turning the scallops halfway through cooking.
Remove from heat and stand for 5 minutes.
Top with chopped chilli and fresh coriander.
Serve with steamed basmati rice.