Squid in coconut curry sauce

Ingredients for 4 servings:

• 400 g squid(s) (frozen, natural, 500 g)
• 2 tsp olive oil
• 20 g curry paste, yellow
• 1 large onion(s), cut into rings
• 3 clove(s) garlic, squeezed
• 3 red bell peppers, cut into strips
• 400 ml coconut milk (6 g fat/100 ml)
• 1 can pineapple chunks (unsweetened, 400 ml), collect the juice
• 20 g cornstarch
• 15 cocktail tomatoes, halved
• 1 dashes lime juice
• salt and pepper
• curry powder
• chili powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW – suitable, 5 P per portion.

Thaw the squid (you may need to pour boiling water over it) and drain well. Heat 1 teaspoon of oil in a pot or pan, fry the squid, and season with salt and pepper. Stir in the curry paste. Place the squid rings in a bowl and set aside. In the same pot, heat another 1 teaspoon of oil and fry the onion rings, briefly sautéing the garlic. Now add the bell pepper strips and salt, and sauté for about 7 minutes. Return the squid to the pan. Add the drained pineapple pieces and the halved cherry tomatoes, and deglaze with the coconut milk. Mix the cornstarch with the pineapple juice, add to the pot, and bring to a boil. Season to taste with lime juice, salt, pepper, curry powder, and chili powder. Tastes delicious with pasta or rice.