filipino

Squid in Coconut Milk with Spinach

Name: Squid in Coconut Milk with Spinach
Yield: 1 serving
Cuisine: filipino
Ingredients: 160 g squid, cleaned and sliced; 178 g coconut milk; 62 g spinach; 53 g onion, sliced; 9 g garlic, minced; 11 g vegetable oil; 9 g fish sauce; 7 g green chili, sliced; 0.89 g ground black pepper

This stir-fried dish pairs squid, cleaned and sliced with coconut milk, spinach and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

33 g Protein

22 g Carbohydrates

50 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g squid, cleaned and sliced 147 kcal
178g coconut milk 351 kcal
62g spinach 14 kcal
53g onion, sliced 21 kcal
9g garlic, minced 13 kcal
11g vegetable oil 97 kcal
9g fish sauce 3 kcal
7g green chili, sliced 3 kcal
1g ground black pepper 2 kcal

Cooking instructions

squid
Rinse the squid and pat dry. Slice the body into rings and score the tentacles if large.
oniongarlicvegetable oil
Heat the oil in a small pan over medium heat. Saute onion and garlic until fragrant and lightly softened, about 2 minutes.
squidcoconut milkfish sauce
Add squid and stir-fry for 1 minute just until it turns opaque. Pour in coconut milk and fish sauce, then simmer gently for 4 minutes (do not overcook).
spinachfish saucegreen chili
Stir in spinach and chili. Cook 1 to 2 minutes until the spinach wilts and the sauce slightly thickens.
ground black pepper
Taste and adjust with black pepper. Serve hot.