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.
In short
Tropical Mango & Halloumi Red Curry takes about 35 minutes (15 min prep, 20 min cooking), serves 4 and needs 10 ingredients.
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
- 1
Rinse the jasmine rice under cold water until clear. Cook according to package instructions and keep warm.
- 2
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.
- 3
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.
- 4
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.
- 5
Gently fold in the fried halloumi and the fresh mango cubes. Squeeze in the lime juice and stir carefully to avoid mashing the mango.
- 6
Plate the curry over the jasmine rice and garnish generously with fresh cilantro and an extra lime wedge if desired.
Questions and answers
How long does Tropical Mango & Halloumi Red Curry take?
About 35 minutes in total: 15 minutes prep and 20 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 10 ingredients: Halloumi cheese, Ripe mango, cubed, Red curry paste, Coconut milk, Red bell pepper, sliced, Sugar snap peas …. With Veloop you can add them all to your shopping list.
