Calamari Skillet Curry Recipe

Name: Calamari Skillet Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Calamari Skillet Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calamari Skillet Curry

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