with Jasmine Rice, Young Pea Pods and Baby Spinach
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.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Halloumi
225 grams
Garlic Clove
2 unit(s)
Lime
1 unit(s)
Young Pea Pods
80 grams
Red Thai Style Paste
50 grams
Thai Style Spice Mix
1 sachet(s)
Coconut Milk
180 milliliter(s)
Baby Spinach
40 grams
- 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.
- Meanwhile, drain the halloumi. Cut it into 2cm chunks.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the halloumi. Turn frequently, 6-7 mins.
- In the meantime, peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
- Add the garlic, pea pods, red Thai style paste and Thai style spice mix to the pan. Fry, 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.
- Share the rice between your serving bowls.
- Spoon over the halloumi curry.
- Top with any remaining lime wedges for squeezing over.
3537
kJ
Energy (kJ)
845
kcal
Energy (kcal)
47.7
g
Fat
30.4
g
of which saturates
69.4
g
Carbohydrate
7.4
g
of which sugars
3.1
g
Dietary Fibre
34.1
g
Protein
3.46
g
Salt
with Basmati Rice, Tamarind Chutney and Toasted Flaked Almonds