Calamari Curry with Coconut Milk

45 min
Medium

2 servings

🦑

0.45 kg

Calamari

🥥

400 ml

Coconut Milk

🧅

1

Onion

🧄

2 cloves

Garlic

🍠

2.5 cm

Ginger

🌶️

30 ml

Malaysian Curry Spice Blend

🐟

15 ml

Fish Sauce

🍋

1

Lime

🍚

200 g

White Rice

Preparation Steps

  1. Step 1/4

    Chop onion, garlic, and ginger.

  2. Step 2/4

    Simmer calamari with coconut milk, water, onion, garlic, ginger, and curry spice blend.

  3. Step 3/4

    Season with fish sauce and lime juice.

  4. Step 4/4

    Serve over white rice.

Composition

Ingredients

Types

Seafood, Spices, Dairy, Vegetables, Condiments, Fruits, Grains

Ingredients

Calamari, Coconut Milk, Onion, Garlic, Ginger, Malaysian Curry Spice Blend, Fish Sauce, Lime, White Rice

Allergens

Shellfish, Fish

Dietetics

Dietary regimen

Pescatarian, Gluten Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Knife, Saucepan, Stirring Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Asian, Malaysian

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender

Flavors

Spicy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Covered), freezer : 1 month (In airtight container)