Vegetable and Halloumi Massamun Curry


Serves 2 to 3


  • 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


  1. 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. 
  2. Add the Thai & True Massamun Curry Paste and continue to sauté for 2 minutes more.
  3. 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.
  4. 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.
  5. 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.
  6. Ladle the vegetable curry over cooked rice and top with the fried halloumi pieces. Garnish with your desired toppings and enjoy warm.