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Halloumi Thai Red Style Curry

Halloumi Thai Red Style Curry

Halloumi Thai Red Style Curry

with Jasmine Rice, Young Pea Pods and Mushrooms

Recipe Development TeamPublished on July 30, 2025

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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.

Tags:

Veggie

•New

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total10 minutes

Active 15 minutes

DifficultyEasy

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

Nutritional information

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

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Kettle

•Lid

•Bowl

•Pan

•Garlic Press

Instructions

Get Started

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.

Start Frying

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.

Add Flavour

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.

Dinner's Ready!

4

Share the rice between your serving bowls.
Spoon over the halloumi curry.
Top with any remaining lime wedges for squeezing over.

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