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5 from 2 votes

Dried Squid in Coconut Milk

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 3
Author: Vanjo Merano


  • 1/2 lb. large dried squid
  • 2 cups coconut cream
  • 3 pieces long green chilies sliced
  • 1 teaspoon minced garlic
  • 1 tablespoon minced ginger
  • 1 medium onion minced
  • 2 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper
  • 1 bunch fresh spinach


  • Heat-up the grill. Once the grill gets hot, grill one side of the squid for 3 minutes. The squid will curl-up, try to straighten the other side (if possible) and grill for 1 to 2 minutes. Set aside.
  • Arrange the coconut cream, ginger, onion, garlic, green chillies, squid, ground black pepper, and fish sauce in a slow cooker. Set the slow cooker to high, cover and slow cook the squid for 8 hours.
  • Add the spinach. Cook for 10 to 15 minutes.
  • Transfer to a serving bowl. Serve. Share and enjoy!


Serving: 3g