Calamari Skillet Curry

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement