Calamari Skillet Curry

Ingredients

• 3 tablespoons peanut oil
• 1 onion, chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 1-2 teaspoon dried chili pepper flake (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. 1

   Cut the thawed calamari into 1-inch pieces; set aside.

2. 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. 3

   Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.

4. 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. 5

   Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve over cooked rice and sprinkle with toasted coconut if desired.