Vegetable and Halloumi Massamun Curry
Serves 2 to 3
Ingredients:
- 1 tablespoon neutral oil or coconut oil
- 2 shallots, finely chopped
- 1 tablespoon fresh ginger, peeled and grated
- 3 garlic cloves, finely chopped
- 2 to 3 tablespoons Thai & True Massamun Curry Paste
- 1 14.5-oz. can coconut milk
- ½ cup vegetable broth
- 1 teaspoon coconut sugar
- 1 teaspoon soy sauce
- 12 oz. green beans, trimmed into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- ½ lime, juiced
- 8 oz. halloumi, cut into ½ inch pieces
- Jasmine rice, cooked
- Garnish ideas: herbs, lime, sliced green or red chili, chopped cashews or peanuts
Instructions:
- Heat the oil in a large deep skillet over medium heat. When the oil is hot, add the shallot, ginger, and garlic. Saute, stirring frequently, for 1 minute.
- Add the Thai & True Massamun Curry Paste and continue to sauté for 2 minutes more.
- Pour the coconut milk and vegetable broth into the skillet and adjust the heat to bring the curry to a gentle simmer. Add the coconut sugar and soy sauce. Stir and adjust the flavors according to your taste.
- Add the green beans and bell pepper to the curry and cook until they are bright green and tender, about 3 minutes. Turn off the heat and stir in the lime juice.
- While the veggies are cooking in the curry, heat a teaspoon of oil in another pan over medium-high heat. Add the halloumi pieces and cook until seared and golden on both sides.
- Ladle the vegetable curry over cooked rice and top with the fried halloumi pieces. Garnish with your desired toppings and enjoy warm.