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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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 1/2lb) 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.