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)
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.
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Notes
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.
Sugar: A small bit of sugar helps balance out the flavors. You can use cane sugar, granulated sugar, or coconut sugar.
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.
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.