Fragrant Yellow Thai Style Halloumi Curry & Sticky Rice
with Baby Corn, Pea Pods, Chilli and Lime
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Halloumi is the perfect vehicle for soaking up the delicious flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Sushi Rice
225 grams
Halloumi
(Contains: Milk)
60 grams
Baby Corn
80 grams
Young Pea Pods
1 unit(s)
Lime
1 unit(s)
Red Chilli
1 sachet(s)
Thai Style Spice Mix
45 grams
Yellow Thai Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Boiled Water for the Rice
¼ tsp
Salt for the Rice
1 tbsp
Plain Flour
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Boil a half-full kettle.
Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.
Pour the boiled water for the rice (see pantry for amount) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low.
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Cover the pan with a tight-fitting lid and cook the rice for 15 mins.
Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).
When ready, stir through the salt for the rice (see pantry for amount).
Meanwhile, remove the halloumi from the cold water, pop them onto a plate lined with kitchen paper and pat dry.
Heat a large non-stick frying pan on high heat with a drizzle of oil.
Once hot, fry the halloumi, 6-7 mins. Turn frequently.
While the tofu fries, halve the baby corn lengthways, then halve again widthways. Halve the pea pods widthways. Cut the lime into quarters. Thinly slice the red chilli.
Once the tofu is crispy, pop it in a bowl and set aside for later.
Put the (now empty) pan back on medium-high heat with a drizzle more oil.
Once hot, add the Thai style spice mix, baby corn, pea pods and half the chilli. Stir-fry until starting to go tender, 1-2 mins.
Once the veg is slightly tender, stir in the yellow Thai style curry paste and stir-fry until fragrant, 30 secs.
Stir in the coconut milk, soy, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins.
Once thickened, remove from the heat. Stir in the tofu and squeeze in some lime juice.
Taste and season with salt, pepper and more lime juice if you feel it needs it.
When everything's ready, press your rice into small bowls, then carefully turn out onto the centre of your serving plates.
Spoon the tofu curry around the rice. Sprinkle over the remaining chilli (add less if you'd prefer things milder).
Serve any remaining lime wedges alongside for squeezing over.
