Tropical Mango & Halloumi Red Curry
Celebrate Week 30 with this vibrant fusion that balances salty pan-seared halloumi with the natural sweetness of ripe mango. This refreshing twist on a classic red curry offers a unique flavor profile that is both exciting and sophisticated, making it the perfect standout dinner for a summer evening.
Ingredients
- Halloumi cheese400 g
- Ripe mango, cubed1 large
- Red curry paste2 tbsp
- Coconut milk400 ml
- Red bell pepper, sliced1 stk
- Sugar snap peas150 g
- Fresh lime juice1 stk
- Jasmine rice300 g
- Fresh cilantro, chopped1 handful
- Vegetable oil1 tbsp
Instructions
Rinse the jasmine rice under cold water until clear. Cook according to package instructions and keep warm.
Cut the halloumi into 2cm cubes. Heat oil in a large pan over medium-high heat and fry the halloumi until golden brown on all sides. Remove and set aside.
In the same pan, add the red curry paste and fry for 1 minute until fragrant. Pour in the coconut milk and bring to a gentle simmer.
Add the sliced red bell pepper and sugar snap peas to the curry. Let it simmer for 3-4 minutes until the vegetables are tender but still have a bite.
Gently fold in the fried halloumi and the fresh mango cubes. Squeeze in the lime juice and stir carefully to avoid mashing the mango.
Plate the curry over the jasmine rice and garnish generously with fresh cilantro and an extra lime wedge if desired.
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