Red-Thai-chicken-and-halloumi-curry-bang-on

Red Thai chicken and halloumi curry

Red Thai chicken and halloumi curry is always a winner in my household. Adding Halloumi to this dish takes it to a whole new level. It is sweet, spicy, tangy, and creamy and is high in protein and healthy fat. Serving it with a good carb source such as potatoes, wholewheat noodles or brown rice will balance this meal beautifully.
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Prep Time15 minutes
Total Time40 minutes
CourseDinner, Main Course
CuisineThai
KeywordChicken, Curry, Halloumi, Thai
Servings 6 people
Calories 480kcal
Author: Marc Pugh

Ingredients
 

  • 2 Onions
  • 8 Garlic cloves crushed
  • 2 Red chillies finely chopped
  • Thumb sized piece of ginger finely chopped
  • Lemongrass paste
  • 1 kg Chicken thighs cut into bit sized pieces
  • 5 tbsps Red Thai curry paste 180g
  • 400 ml Coconut milk I like to add 100g pure creamed coconut to 400ml boiling water and make my own. Alternatively, you can just but a store bought tin of coconut milk
  • 200 ml Chicken stock
  • 1 Tin of water chestnuts drained
  • 1 Tin of bamboo shoots drained
  • 1 tsp Fish sauce
  • 2 tsp Honey
  • 1 tbsp Peanut butter optional but adds lovely flavour
  • 5 Kaffir lime leaves
  • 1 Fresh lime juice only
  • 450 g 2 Packs of 225g halloumi packs
  • Salt
  • 2 tbsp Extra virgin olive oil

Optional Garnishing:

  • Fresh coriander
  • Fresh red chilli
  • Crushed peanuts.

Instructions
 

  • Heat a large skillet on a medium-low heat. Once hot, add 2 tbsp of oil followed by the onions with a pinch of salt. Sauté for 3-4 minutes until softened.
  • Next add the garlic, red chillies, ginger and lemon grass paste. Stir continuously for 1 minute until fragrant.
  • Throw in the chicken and sear for 2 minutes and continue to stir.
  • Add the Red Thai curry paste – continue to stir for a further 1-2 minutes.
  • Pour in the coconut milk and chicken stock followed by the water chestnuts, bamboo shoots, fish sauce, honey, peanut butter and kaffir lime leaves. Give it a good stir and bring to the bubble. Turn down the heat to low and allow to simmer for 15-20 minutes depending on how thick you like your sauce.
  • In the meantime, heat a griddle pan. Pat dry the halloumi then slice. Add to the griddle pan and cook for 2 minutes on each side until nicely charred. Set aside.
  • Just as the sauce is getting close to your desired consistency, add the halloumi and stir through. Allow to bubble for a further 3 minutes.
  • Turn off the heat and add the fresh lime juice before seasoning to taste.
  • Serve with a choice of wholewheat noodles, wholewheat spaghetti or crispy potatoes.
  • Top with garnishing of choice.

Notes

Serving suggestions: Wholewheat noodles, spaghetti or crispy potatoes.

Nutrition

Serving: 1 Serving | Calories: 480kcal | Carbohydrates: 22g | Protein: 37g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 159mg | Sodium: 306mg | Potassium: 828mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2160IU | Vitamin C: 29mg | Calcium: 71mg | Iron: 5mg
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Hey! i'm marc

Marc-Pugh-former-pro-footballer

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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