with Jasmine Rice, Young Pea Pods and Mushrooms
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)
Sliced Mushrooms
80 grams
Young Pea Pods
80 grams
Red Thai Style Paste
50 grams
Thai Style Spice Mix
1 sachet(s)
Coconut Milk
180 milliliter(s)
- 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, 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 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.
- Share the rice between your serving bowls.
- Spoon over the halloumi curry.
- Top with any remaining lime wedges for squeezing over.
3535
kJ
Energy (kJ)
845
kcal
Energy (kcal)
47.6
g
Fat
30.4
g
of which saturates
69.4
g
Carbohydrate
7.4
g
of which sugars
3.2
g
Dietary Fibre
34
g
Protein
3.45
g
Salt
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