Calamari Skillet Curry - cooking recipe

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

Preparation

Cut the thawed calamari into 1-inch pieces; set aside.
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.
Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
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.
Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
Season with salt and pepper to taste.
Serve over cooked rice and sprinkle with toasted coconut if desired.