“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:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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