1/1 Photo of Calamari Skillet Curry
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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- 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
- 1Cut the thawed calamari into 1-inch pieces; set aside.
- 2Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using) saute for about 4 minutes.
- 3Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
- 4Add 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.
- 5Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
- 6Season with salt and pepper to taste.
- 7Serve over cooked rice and sprinkle with toasted coconut if desired.
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Nutritional Facts for Calamari Skillet Curry
Serving Size: 1 (405 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 614.3
- Calories from Fat 264
- Total Fat 29.4 g
- Saturated Fat 18.3 g
- Cholesterol 220.5 mg
- Sodium 366.9 mg
- Total Carbohydrate 70.5 g
- Dietary Fiber 2.6 g
- Sugars 60.1 g
- Protein 19.3 g
The following items or measurements are not included: