Step 1

Heat oil in a pan and sauté the onion and garlic until it becomes fragrant and translucent.

Step 2

Add the Octopus pieces and saute in the garlic and onion for about a minute or until it turns pink.

Step 3

Pour in the coconut milk and bring to a simmer, take the octopus from the sauce and season the sauce with sugar. Simmer until it thickens.

Step 4

Add the octopus back and add the chili. Let it cook for about 3 minutes and season with pepper to taste.

Step 5

You may add bird’s eye chili to make it more spicy.

Step 6

Turn off heat, transfer to your serving plate and enjoy.