Halloumi Curry
Pan-seared halloumi cheese tops a creamy red curry sauce with tender-crisp snap peas and bell peppers.
Ingredients
- 2 tbsp neutral oil like grapeseed or coconut, divided
- 1 medium yellow onion diced
- 4 to 6 tbsp Thai red curry paste
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 can full-fat coconut milk 13.5-ounce / 400 ml
- 1/2 cup water 120 ml
- 8 ounces halloumi sliced 1/4-inch thick, 225 g
- 8 ounces sugar snap peas 225 g
- 1 red bell pepper thinly sliced
- 1 tbsp tamari or soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 1/2 cup fresh cilantro chopped
- Cooked rice for serving
Instructions
- In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes.
- Stir in the Thai red curry paste, garlic, and ginger. Cook, stirring constantly, for 1 minute until fragrant.
- Pour in the coconut milk and water, stirring to combine everything. Bring the sauce to a gentle simmer and let it cook for 10 minutes for the flavors to develop.
- Meanwhile, heat the remaining 1 tablespoon of oil in a nonstick skillet over medium-high heat. Place the halloumi slices in a single layer and cook for 1 to 2 minutes per side, until golden brown and crisp. Set aside.
- To the simmering curry, add the sugar snap peas, bell pepper, tamari, and brown sugar. Cook for about 3 minutes, until the vegetables are tender-crisp.
- Remove the curry from the heat. Stir in the fresh lime juice and chopped cilantro.
- Taste the curry and adjust seasoning if needed, adding more curry paste for heat or sugar for sweetness.
- Divide cooked rice and curry among four bowls. Top each bowl with the seared halloumi slices before serving.
Notes
The spice level of Thai red curry paste varies by brand. Start with 4 tablespoons and add more after simmering if you prefer more heat.
Halloumi can be quite salty. If you are sensitive to salt, you can soak the slices in cold water for 20 minutes, then pat them completely dry before frying.
For the creamiest sauce, use full-fat, canned coconut milk. Light coconut milk will result in a thinner curry.
To make this dish gluten-free, be sure to use tamari instead of soy sauce.