Halloumi Thai Red Style Curry
with Jasmine Rice, Young Pea Pods and Mushrooms
Calories
:
845 kcalProtein
:
34g proteinTotal
:
10 minutesDifficulty
:
EasyVeggie
New
Allergens:
- Milk
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Halloumi Thai Red Style Curry is loaded with salty halloumi and paired with rice for a twist on a classic.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Jasmine Rice
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
Garlic Clove
1 unit(s)
Lime
80 grams
Sliced Mushrooms
80 grams
Young Pea Pods
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Mix
180 milliliter(s)
Coconut Milk
Nutrition Values
Energy (kJ)3535 kJ
Energy (kcal)845 kcal
Fat47.6 g
of which saturates30.4 g
Carbohydrate69.4 g
of which sugars7.4 g
Dietary Fibre3.2 g
Protein34 g
Salt3.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sieve
•Medium Saucepan
•Kettle
•Lid
•Bowl
•Pan
•Garlic Press
Cooking Steps
1
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Onced cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
2
- Meanwhile, drain the halloumi, then cut it into 2cm chunks.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the halloumi, turning frequently, 6-7 mins.
- In the meantime, peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
- Once browned, transfer the halloumi to a bowl and set aside.
3
- Add the mushrooms and pea pods to the pan with a drizzle more oil. Stir-fry, 3-4 mins.
- Add the garlic, red Thai style paste and Thai style spice mix. Fry for 30 secs.
- Stir in the coconut milk and halloumi. Bring to the boil, then reduce the heat. Simmer, 2-3 mins.
- Stir in a good squeeze of lime juice.
4
- Share the rice between your serving bowls.
- Spoon over the halloumi curry.
- Top with any remaining lime wedges for squeezing over.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The coconut sauce is well-received for its depth and warmth, though the saltiness of the halloumi can overpower the more delicate curry flavours for some.
- Ease of prep: This is a quick and straightforward dish that comes together easily, making it a great option for busy weeknights.
- Suggestions: Soaking the halloumi before cooking can help reduce saltiness; adding extra garlic, fresh ginger, red chilli, or coriander can boost the overall depth of flavour. If the sauce feels too rich, consider using reduced-fat coconut milk, and add a little honey to balance the flavour if needed.
- Next-day meals: Leftovers reheat well the following day, making this a handy option for lunch or a second dinner.
- Portions: Some found the dish light on sauce and vegetables; adding a pepper or extra greens can help make it feel more substantial.
