BUT...since going gluten free, I have had a hard time finding that same crunchy breading for my calamari. Coconut flour burns and almond flour just doesn't do justice to the calamari.
So...this appetizer is not fried, it is sauteed!
Ingredients:
1) 1 Tablespoon of coconut oil
2) 1 can of coconut milk
3) 1 Tablespoon of red curry paste (I used "A Taste of Thai")
4) 1 lb of calamari cut into 1/2 inch rings
Directions:
Prepare the red curry sauce by pouring a can of coconut milk (13.5 oz) into a saucepan. Over high heat, whisk in 1 tablespoon of red curry paste. Bring to a boil stirring frequently. Reduce heat and cook 3-4 minutes until thickened.
Place sauce aside and prepare your calamari in a sauce pan heated with 1 tablespoon of coconut oil. Cook on medium heat for 2-3 minutes to cook calamari. Then pour in the sauce on top of the calamari and heat an additional 1-2 minutes.
Plate over your favorite pasta, rice or in our case al dente spaghetti squash. We finished this dish with Ghost Pepper sea salt to heighten the heat!
Enjoy!
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