• Skip to main content
  • Skip to primary sidebar

Evergreen Kitchen

menu icon
go to homepage
  • Cookbook
  • Recipes
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cookbook
    • Recipes
    • Resources
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mains

    Published: Feb 7, 2023 by bri · This post may contain affiliate links.

    Easy Halloumi Curry

    This easy Halloumi Curry is made with creamy coconut milk, crisp veggies, and flavorful Thai red curry paste. A quick, flavor-packed weeknight dinner. Serve this delicious vegetarian main with rice, fresh herbs, and lime. (Vegetarian, Gluten Free)
    Jump to Recipe
    Halloumi Thai Curry in a skillet topped with cilantro, jalapeno, and herbs.

    Thai-inspired Halloumi Curry is certainly not traditional, but the flavors are undeniably delicious. While we love tofu in many forms (including crispy, saucy, dippable), we recognize that not everyone does. Enter, halloumi cheese. Seared halloumi cheese is crispy, salty, and dare we say...almost meaty. It's a satisfying and crowd-pleasing addition to this creamy Thai red coconut curry.

    This dish is easy enough to throw together on a weeknight. And, impressive enough to serve to friends. Feel free to swap in whatever veggies you have in the fridge. Scattering fresh herbs on top is optional, but makes an extra pretty finish.

    Jump to:
    • Why you'll love this recipe
    • Ingredients (and substitutes)
    • How to make (step-by-step photos)
    • Recipe video
    • Frequently asked questions
    • 📖 Recipe

    Why you'll love this recipe

    • Fast to make: This Halloumi Curry recipe takes 30 minutes or less. So, it's a quick homemade dinner that can be on the table faster than ordering delivery!
    • Vegetarian and tofu-free: Vegetarian Thai curry dishes are often made with tofu. However, this recipe uses halloumi cheese as a crowd-pleasing swap. Halloumi cheese is delicious, salty, and seared until crispy. Definitely not traditional, but definitely delicious!
    • Adaptable: Have different vegetables laying around in the fridge? Feel free to use them here! Fresh garnishes are optional, but also super flexible based on what you have on hand.

    Ingredients (and substitutes)

    Ingredients to make vegetarian Easy Halloumi Curry.
    • Halloumi Cheese: Halloumi cheese has a high melting point, so you can pan-fry it until it's golden brown and crispy. It's ridiculously delicious. Buy a block of halloumi cheese that isn't pre-seasoned with extra spices and herbs.
    • Thai Red Curry Paste: Curry paste is a speedy flavor shortcut here! Keep in mind, curry pastes vary significantly by brand. So, if you're using a new-to-you brand, start on the lower end of the range and add more as needed. The recipe gives you a range, but use your tastebuds as the ultimate guide.
    • Coconut Milk: We always recommend full-fat coconut milk, for the best flavor and value at the grocery store. (Light coconut milk is a watered down version, sold for the same price!).
    • Snap Peas: We love to toss in a bag of crisp snap peas for extra veggies. Snap peas keep for a while in the fridge and don't require chopping. But, you could easily substitute another sturdy vegetable instead, such as broccolini, broccoli, carrots, or an extra bell pepper.

    Want more Thai-inspired recipes? Make Thai Green Curry Fried Rice, Vegan Tom Yum Soup, Spaghetti Squash Pad Thai, Vegan Pad Thai Sauce, or Thai Hot and Sour Soup.

    How to make (step-by-step photos)

    This Halloumi Curry is easy to make! Here are the steps to making this recipe:

    Sauteing onion, garlic, ginger, and Thai red curry paste in a skillet.
    1. Saute onions. Then, add garlic, ginger, and Thai curry paste.
    Pouring coconut milk and water into a skillet for Halloumi Curry.
    2. Pour in coconut milk and water. Stir and bring to a simmer.
    Adding vegetables to a pan of vegetarian curry to simmer.
    3. Add veggies, tamari, and sugar. Then simmer until veggies are tender.
    Searing Halloumi cheese in a non-stick skillet until golden brown.
    4. Meanwhile, sear the Halloumi cheese until it's crisp and golden brown on both sides.
    Adding cilantro to a skillet of vegetarian Thai curry before serving.
    5. Finish seasoning the curry. Stirring in cilantro and lime juice.
    A skillet of vegetarian Halloumi Curry being brought to the table.
    6. Garnish with fresh herbs (optional) then serve with rice.

    Find the recipe card below for the complete recipe, including all ingredients and instructions.

    Check out these one pot dinner recipes: One Pot Tomato Harissa Orzo, Creamy Vegetarian Tortellini Soup, One Pan Lemon Spinach Orzo, Vegan Red Lentil Soup.

    Recipe video

    Frequently asked questions

    What is Thai red curry paste?

    Thai curry paste is a mixture of pulverized aromatics, herbs, and spices (source). There are many different types of Thai curry pastes—but the red variety typically uses red chili, garlic, lemongrass, shallot, galangal, lime zest, and salt. The exact ingredients and proportions vary by brand.
    Shrimp paste may also be added. However, there are vegetarian versions of Thai red curry paste that don't use it.

    What is the best Thai red curry paste?

    Brands vary significantly in their flavor, spice, and saltiness. As a result, people may have different preferences when it comes to the "best" Thai red curry paste.
    Brands like Maesri and Aroy-D are generally more intense and flavorful, compared to Thai Kitchen red curry paste. All three of these brands are vegetarian / vegan. Mae Ploy is another popular brand of Thai curry paste, but the red curry paste contains shrimp so it is not vegetarian. It's flavor/intensity would be similar to Maesri and Aroy-D.

    Is this recipe spicy?

    This recipe isn't nearly as spicy as it may look. If made with a mild curry paste, like Thai Kitchen, the final curry is not very spicy at all. Of course, you can increase the spice by using a more intense curry paste (see brands above), using more curry paste, or by adding fresh sliced chili as a garnish.

    Can I make this recipe in advance?

    Yes, you can definitely make this recipe in advance! The curry keeps well in the fridge. We recommend storing the curry separately from the rice.
    For full transparency, Halloumi cheese is best served when it's hot and crispy. So, if you can, we recommend pan frying it fresh. (But, it'll still be tasty the next day if you can't!).

    Easy Halloumi Curry spooned over a bowl of rice with fresh herbs and limes.

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!

    📖 Recipe

    Easy Halloumi Curry

    This easy Halloumi Curry is made with creamy coconut milk, crisp veggies, and flavorful Thai red curry paste. A quick, flavor-packed weeknight dinner. Serve this delicious vegetarian main with rice, fresh herbs, and lime. (Vegetarian, Gluten Free)
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 4
    Author: Bri
    Pin Recipe
    Halloumi Thai Curry in a skillet topped with cilantro, jalapeno, and herbs.
    Print

    Ingredients

    • 2½ tablespoons grapeseed oil, divided
    • 1 medium yellow onion, diced (1½ cups)
    • 4 to 6 tablespoons Thai red curry paste (see note 1)
    • 4 cloves garlic, minced
    • 1 tablespoon minced ginger
    • 1 (14 fl oz / 398 ml) can full-fat coconut milk
    • ½ cup water
    • 8 oz sugar snap peas
    • 1 yellow bell pepper, thinly sliced (or red or orange)
    • 1 tablespoon tamari (or soy sauce)
    • 1 tablespoon sugar (see note 2)
    • 8.8 oz Halloumi cheese, sliced (¼-inch/0.5 cm thick)
    • 1 tablespoon fresh lime juice
    • ½ cup chopped cilantro (packed)
    • Rice and garnishes (optional), for serving (see note 3)
    US Customary - Metric

    Instructions

    • Cook aromatics: In a large skillet, heat 1 tablespoon of grapeseed oil over medium heat. Add onion and cook until golden-brown around the edges, about 5 minutes. Add another 1 tablespoon of grapeseed oil, 4 tablespoons of curry paste (see note 1), garlic, and ginger. Cook, stirring constantly, for 1 minute.
    • Simmer curry: Pour in the coconut milk and water. Stir to mix. Let gently simmer for 10 minutes for the flavors to meld.
    • Add veggies: Taste curry after simmering and add more curry paste to taste (for milder curry pastes, you'll likely need to add 1 to 2 tablespoons). Add snap peas, bell pepper, tamari and sugar. Cook until veggies are tender, about 3 minutes.
    • Sear halloumi: Meanwhile, in a non-stick frying pan, heat the remaining ½ tablespoon (or 1½ teaspoons) grapeseed oil over medium-high heat. Once hot, spread halloumi slices in a single layer and cook until golden brown, about 1 to 2 minutes per side.
    • Finish curry and assemble: Remove from heat. Stir in lime juice and cilantro. Taste and adjust seasonings if needed. Top the curry with the seared halloumi cheese and fresh garnishes (see note 3), if using. Spoon over rice.

    Notes

    1. Thai red curry paste: Brands vary significantly in their flavor, spice, and saltiness. This recipe recommends a range—start on the lower end and add more if needed (to suit your tastes). If using curry paste from a brand like Maesri or Aroy-D, you'll likely need the lower end of the range. Thai Kitchen is very mild, so plan to use the upper end of the range (i.e. almost the full jar for one batch of this recipe). If you're vegetarian or vegan, read the label because some brands add shrimp paste.
    2. Sugar: A small bit of sugar helps balance out the flavors. You can use cane sugar, granulated sugar, or coconut sugar.
    3. Garnish ideas: Fresh herbs (such as: cilantro, Thai basil, scallions/green onions), Shallots, Lime wedges, Chili peppers (such as: serrano, jalapeno, or fresno) would all be great options for serving with this curry.
    4. Storage and reheating tips: We recommend refrigerating extra curry separately from the rice. (Otherwise, the rice will absorb the curry as it sits). Halloumi is best served when freshly seared and hot, but you can also store it in the fridge to enjoy the next day.

    Nutrition

    Calories: 519kcal | Carbohydrates: 16g | Protein: 18g | Fat: 42g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1006mg | Potassium: 276mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3176IU | Vitamin C: 95mg | Calcium: 687mg | Iron: 2mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

    More Mains

    • Vegetarian air fryer eggplant parmesan with marinara sauce on a dinner plate.
      Air Fryer Eggplant Parmesan
    • Vegan Potato Leek Soup topped with chives and pepper in a bowl with a spoon.
      Vegan Potato Leek Soup
    • Vegetarian Orzo Pesto Salad with tomatoes, peas, and cheese in a bowl.
      Easy Orzo Pesto Salad
    • Vegetarian Butter Chicken in a bowl with rice, naan, and cilantro.
      Vegetarian Butter Chicken

    Reader Interactions

    Comments

      LEAVE A COMMENT Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kathy says

      February 09, 2023 at 1:02 am

      5 stars
      Yummy! I made this with Thai Kitchen red curry paste because that's all my grocery store carries. I ended up using 6 tbsp of paste but could have easily used the whole jar. Served it with long grain brown rice. Added green onions and cilantro on top. Fam ate it up.

      Reply
      • bri says

        February 13, 2023 at 1:56 am

        Hi Kathy! So glad to hear you enjoyed this recipe. Thanks so much for sharing

        Reply

    Primary Sidebar

    Welcome to Evergreen Kitchen! We're all about delicious vegetarian food you actually want to eat. Here you'll find craveable dinner recipes, meal prep ideas, healthy-ish desserts, and everyday cooking resources.

    More about us →

    Get the Cookbook!

    Evergreen Kitchen Weeknight Vegetarian Dinners for Everyone Cookbook Cover
    Learn more about Evergreen Kitchen:
    Weeknight Vegetarian Dinners for Everyone

    Spring Features

    • Vegetarian Lentil Nicoise Salad
    • Whipped ricotta dip with honey, thyme, and pepper in a bowl.
      Whipped Ricotta Dip with Honey
    • Black Lentil Salad with Feta in a bowl with a fork.
      Mediterranean Black Lentil Salad with Feta
    • Halloumi Couscous Salad with Lemon on a green plate with a fork.
      Halloumi Couscous Salad with Lemon
    • Lemon Spinach Orzo in a bowl topped with feta and dill.
      One Pan Lemon Spinach Orzo with Feta
    • Roasted veggie sandwich with avaocado and chipotle mayo on a serving platter
      Roasted Veggie Sandwiches with Peri Peri

    Fan Favorites

    • Close up of crispy breaded air fryer tofu with panko breadcrumb crust
      Crispy Breaded Air Fryer Tofu
    • Lemon dill and chickpea sandwich cut in half
      Vegan Smashed Chickpea Sandwich
    • Mushroom stroganoff in a white plate with fresh thyme and parmasen
      Vegetarian Mushroom Stroganoff (One Pot)
    • 12 peanut butter coconut power balls on a marble background
      Best Peanut Butter Coconut Balls
    • Close up of crispy air fryer breakfast potatoes (home fries)
      Air Fryer Breakfast Potatoes (Home Fries)
    • A bowl of Instant Pot Navy Bean Soup with a piece of bread sitting on the edge of the bowl, with a white spoon and sliced lemon
      Instant Pot Bean Soup

    Footer

    ↑ back to top

    Info

    About

    Privacy Policy

    Contact

    Contact us

    Recipes

    Jump to Recipes

    As an Amazon Associate, we may earn commissions from qualifying purchases, at no cost to you. Thank you for supporting Evergreen Kitchen!