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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 1/2 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.
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