For green squid curry, first peel and coarsely dice the shallots, garlic and ginger. Wash the chili peppers and chop coarsely with or without seeds, as desired. Wash the coriander, shake it dry and roughly chop it including the tender stems. Put everything with 5 tablespoons of water in a blender or high mixing cup and puree finely.
Wash, quarter, seed and dice the tomato. Heat the oil in a pot. Briefly fry the cinnamon stick in it. Add the shallot paste and stir-fry for 2-3 minutes. Stir in the coriander. Add the tomato, 200 ml water and coconut milk. Season with salt and pepper and let everything boil down over medium heat for 15 minutes.
Wash the squid rings and pat dry. Wash the spinach and shake it dry. Season the sauce with lime juice, salt and sugar. Add the squid rings, cover and cook over low heat for 5 minutes. Add the spinach and let everything simmer for another 1 minute. Season the green squid curry again and serve.
Preparation Tip:
Serve green squid curry with rice.
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