Halloumi Thai Red Style Curry
with Jasmine Rice, Young Pea Pods and Mushrooms4.5(304)
Calories
:
845 kcalProtein
:
34g proteinDifficulty
:
Easy Veggie
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
Utensils
•Sieve
•Medium Saucepan
•Kettle
•Lid
•Bowl
•Pan
•Garlic Press
Instructions
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.
