Savory Squid Ring and Coconut Curry for a Tropical Escape

This delightful Squid Ring and Coconut Curry envelops tender squid in a creamy coconut sauce, delivering a taste of tropical flavors.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Curry, Seafood, Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

400 ml Full-Fat Coconut Milk Shake before opening to mix.
2 tablespoons Curry Paste Red or green; adjust based on spice tolerance.
1 medium Onion Finely chopped; use yellow or white for sweetness.
1 unit Bell Pepper Sliced; any color is acceptable.
2 cloves Garlic Minced; fresh is preferred.
500 grams Fresh Squid Rings Firm and mild-smelling; frozen is acceptable if thawed.

For Garnish

Fresh Cilantro Optional; can replace with fresh parsley.

Equipment

Large Pan

Method

Step‑by‑Step Instructions

In a large pan, heat vegetable oil over medium heat. Add finely chopped onion and sauté for about 5 minutes until translucent.
Incorporate minced garlic and sliced bell pepper into the pan. Cook for an additional 3-4 minutes until bell pepper softens.
Stir in curry paste, mixing thoroughly. Cook for 2-3 minutes, allowing the paste to become aromatic.
Pour in coconut milk, stirring to combine. Simmer for about 10 minutes, stirring occasionally.
Add fresh squid rings to the curry. Cook for just 3-4 minutes until squid is opaque and tender.
Garnish with fresh cilantro before serving. Pair with jasmine rice or crusty bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Consider adding spinach or carrots for extra nutrition and color.

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