Thai Green Halloumi Curry
Amy Sheppard, fantastic cook and friend of YAMAS! has worked her magic to create a traditional Thai dish that showcases everyone’s favourite Greek cheese, halloumi.
If you have a little more time to spend preparing a delicious meal this week, we heartily recommend you try this one. It makes a wonderful winter warmer but above all else, it’s a rich, exotic dish you can serve all year round!
Recipe By: @amysheppardfood
Serves 4 | Time: 45 minutes | Difficulty: A little effort
Ingredients
- 1 pack YAMAS! halloumi
- Oil for frying
- 1 onion, finely sliced
- 140g baby corn, cut in half lengthways
- 140g sugar snap peas
- 2 cloves garlic, finely chopped
- 5cm ginger, peeled and finely chopped
- 1-2 fresh red chillies
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp soy sauce
- Juice of 1/2 lime
- 400ml tin of coconut milk
- 100ml veg stock
- 50g fresh spinach
- 1/2 bunch of fresh coriander, very finely chopped (stalks as well)
Method
- Cut the block of halloumi into thick slices and then into medium-sized cubes. Pat dry with kitchen roll.
- Heat a drizzle of oil in a large, non-stick pan. Add the halloumi pieces to the pan and fry for 5 minutes on a medium heat, turning regularly until browned all over. Set the halloumi aside and add a little more oil to the pan.
- Add the onion, baby corn, and sugar snap peas to the pan. Fry for 5 minutes, stirring regularly.
- Stir in the garlic, ginger, chilli, ground cumin, and ground coriander. Fry for 2 minutes, stirring regularly.
- Add the lime juice, soy sauce, fresh coriander, coconut milk, stock, and spinach, and then return the halloumi to the pan. Season with salt and pepper and gently bring to a boil.
- Simmer for 5 minutes until the spinach is wilted, the vegetables are tender, and the halloumi is heated through.
- Enjoy this flavourful and nutritious dish with rice or – as Amy did, with cheeky chunky chips!
Thai green curry is always a family favourite
This Recipe Uses
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