Balinese Calamari and Coconut Curry


Serves 4

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For the curry paste:

  • 4 cloves garlic, crushed
  • 2 Tablespoons (30ml) grated ginger
  • 1 tablespoon (15ml) turmeric powder
  • ½ cup (125ml) macadamia nuts
  • 1 tablespoon (15ml) fish sauce
  • 2 stalks lemongrass, bruised
  • 1 tablespoon (15ml) ground coriander
  • 1 chilli, chopped
  • 1 tablespoon (15ml) tomato paste
  • 2 tablespoons (30ml) tamarind

Oil for frying:

  • 1 onion sliced
  • 1 can (410g) coconut milk
  • 1 cup (250ml) chicken stock
  • 1 packet green beans
  • 1 packet sugar snaps peas
  • 500g Patagonian squid
  • Steamed basmati rice for serving
  • Mint or coriander for serving
  • Bean sprouts for serving


Blend together all paste ingredients until smooth.

Heat a glug of oil in a large saucepan and fry paste for a few minutes until fragrant.

Add onion and fry until softened. Add coconut milk and stock.

Allow to simmer for 5 minutes. Add vegetables and calamari.

Cook for further 5-10minutes or until squid is just cooked.