Calamari Skillet Curry

Kittencalskitchen's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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) package frozen calamari, thawed (tubes and tentacles)
• toasted coconut

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.

Reviews

[TinaMS]

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!