Calamari Skillet Curry

• 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.

peanut oil, onion, garlic, chili pepper, tomatoes, jalapeno pepper, fresh ginger, curry powder, ground coriander, lime zest, coconut milk, chicken broth, fresh cilantro, brown sugar, lime juice, salt, frozen calamari, coconut

Taken from www.food.com/recipe/calamari-skillet-curry-180414 (may not work)