Either Side Eaters

Massaman Halloumi Curry

June 14, 2021
5 Ratings
Photo by Jen Phanomrat
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4 to 6
Author Notes

The first episode of our new podcast, Either Side Eaters, is all about halloumi, its complicated history, and why the Brits became obsessed with this unique, high-melting point cheese. We also share yummy ways to eat it, including Jen's Thai-inspired massaman halloumi curry. It’s such a fun way to celebrate this cheese in all of its squidgy gloriousness, and something you can whip up in 30 minutes— the same amount of time it takes to listen to one of our episodes! —Katie Quinn & Jen Phanomrat

What You'll Need
  • 6 tablespoons oil
  • 14 ounces halloumi, cubed
  • 4 tablespoons massaman curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon light brown sugar
  • 1/2 large onion, sliced
  • 4 garlic cloves, minced
  • 2 cups russet potato, peeled and large diced
  • 1/2 cup carrots, peeled and sliced into rounds
  • 3 tablespoons fish sauce
  • 2 (13.5-ounce) cans coconut milk
  • 2 whole dried Thai chilis
  • 1 cinnamon stick
  • 1/4 cup roasted salted peanuts
  • Steamed white rice, for serving
  1. Heat the oil in a large pan on medium heat. Working in batches, brown the halloumi on all sides, about 10 minutes, remove and then set aside.
  2. Turn the heat up to medium-high and stir the massaman paste and tomato paste into the oil. Add light brown sugar, onion, and garlic and cook until the onion is softened. Add potatoes, carrots, fish sauce, coconut milk, chilis, and cinnamon stick. Stir well, cover, and lower the heat to medium. Cook until the potatoes and carrots are tender, about 10 minutes.
  3. Stir in the halloumi and peanuts and cook for another 5 minutes uncovered.
  4. Serve with steamed white rice.

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Katie Quinn is a video creator, podcast host, and author. She believes that there's a story to be told everywhere and that food connects people. Every week she posts food and travel videos to her YouTube channel, QKatie. Her slogan is Keep It Quirky because she thinks life, both in the kitchen and out of it, is more enjoyable if you don’t take yourself too seriously. “Cheese, Wine, and Bread” is her second book -- she also wrote “Avocados” for the Short Stack Editions.

Jen Phanomrat is the co-founder of Just Eat Life, where she explores and makes all things delicious, cozy, and empowering. Her vibrant creations are influenced by her culturally diverse hometown, Queens, NY, along with Filipino and Thai roots.

2 Reviews

Jessamin October 5, 2021
Made this tonight and it’s a
Jessamin October 5, 2021
Trying this review again (fat thumbs). I made this tonight and we REALLY loved it. Quick and easy and so comforting. I followed the recipe exactly but used paneer, more readily available and cheaper for my area. This was great as-is but I’ll be revisiting frequently in the future tip clean out extra veg in my fridge. Thank you for sharing!