Recipe by Kittencal@recipezazz
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.
Top Review by Anonymous
Really good recipe!! I think you can use this as a curry base for any meat, but its even tastier with squid! I used a cup of water instead of the chicken broth, and I did not have coriander, ginger or jalapeño. The red pepper flakes still came through and gave it a little kick! I also used garam masala as my curry powder. Thanks for the recipe!!!
- 3 tablespoons peanut oil
- 1 onion, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 1 -2 teaspoon dried chili pepper flakes (optional or to taste)
- 4 plum tomatoes, seeded and chopped (or use a 28-ounce can diced tomatoes, well drained)
- 1 -2 small jalapeno pepper, seeded and finely chopped
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder (or to taste)
- 2 teaspoons ground coriander
- 2 teaspoons grated lime zest
- 1 (14 ounce) can coconut milk
- 1 1⁄2 cups chicken broth
- 1⁄4 cup chopped fresh cilantro
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- salt and pepper
- 1 (2 1/2 lb) packagefrozen calamari, thawed (tubes and tentacles)
- toasted coconut
Directions See How It's Made
- Cut the thawed calamari into 1-inch pieces; set aside.
- 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.
- Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
- 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.
- Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
- Season with salt and pepper to taste.
- Serve over cooked rice and sprinkle with toasted coconut if desired.