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Halloumi Thai Red Style Curry

with Jasmine Rice, Young Pea Pods and Baby Spinach

Recipe Development TeamUpdated on November 04, 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

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

Young Pea Pods

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Mix

180 milliliter(s)

Coconut Milk

40 grams

Baby Spinach

Nutritional information

Energy (kJ)3537 kJ

Energy (kcal)845 kcal

Fat47.7 g

of which saturates30.4 g

Carbohydrate69.4 g

of which sugars7.4 g

Dietary Fibre3.1 g

Protein34.1 g

Salt3.5 g

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

Utensils

•Sieve

•Kettle

•Large Saucepan

•Grater

•Large Frying Pan

Instructions

1

Boil a half-full kettle.
Pour the boiled water into a saucepan with 0.25 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.

3

Add the garlic, pea pods, red Thai style paste and Thai style spice mix to the pan. Fry for 1 min.
Stir in the coconut milk. Bring to the boil, then reduce the heat. Simmer, 2-3 mins.
Add the spinach in handfuls, making sure it's piping hot, 1-2 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.

Enjoy!

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