Calamari Skillet Curry

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Fresh calamari may be used for this in place of frozen, please adjust all seasonings to taste. This recipe may be doubled, serve it over cooked rice.

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Steps

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Cut the thawed calamari into 1-inch pieces.

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Set aside.

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Heat the peanut oil in a dutch oven over medium heat.

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Add in onion , garlic and chili flakes saute for about 4 minutes.

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Add in the tomatoes with next 5 ingredients.

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Cook over medium heat for about 8-10 minutes.

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Add in the coconut milk with the chicken broth , cilantro , brown sugar and lime juice.

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Bring to a boil and simmer for about 6-7 minutes.

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Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.

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Season with salt and pepper to taste.

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Serve over cooked rice and sprinkle with toasted coconut if desired.

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Ingredients

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peanut oil, onion, garlic, dried chili pepper flakes, plum tomatoes, jalapeno pepper, fresh ginger, curry powder, ground coriander, lime zest, coconut milk, chicken broth, fresh cilantro, brown sugar, fresh lime juice, salt and pepper, calamari, coconut