Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Cut the thawed calamari into 1-inch pieces; set aside.
  2. Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes.
  3. Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
  4. Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes.
  5. Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
  6. Season with salt and pepper to taste.
  7. Serve over cooked rice and sprinkle with toasted coconut if desired.
Most Helpful

4 5

I was a little skeptical about using my calamari on this but the other user review sounded good so I went for it. It was pretty good until I added the chix broth. It diluted the flavor of the coconut curry, I had to add another two T of curry powder and I had WAY too much I sauce. I added some boiled potatoes to the leftover sauce and had it the next day. Delish! I would make this again, but would omit the chix broth unless it needs to be thinned out right before adding the calamari.

4 5

I tried this because I wanted to find a way to use calamari that didn't involve frying. Really tasty! I followed the recipe as written, except omitted the cilantro. Not a fan. Came through as a sweet curry, but with zing! Really do cut your calamari into 1-inch pieces. Integrates better with the rice. Spritzed final dish with more fresh lime juice to brighten the flavor further. Perhaps a bit more simmering before adding the calamari would help the sauce to thicken a tad bit more? Otherwise, good flavors!