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
- Prep time 10 minutes
- Cook time 30 minutes
- Serves 4 to 6
massaman curry paste
light brown sugar
large onion, sliced
garlic cloves, minced
russet potato, peeled and large diced
carrots, peeled and sliced into rounds
(13.5-ounce) cans coconut milk
whole dried Thai chilis
roasted salted peanuts
Steamed white rice, for serving
- 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.
- 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.
- Stir in the halloumi and peanuts and cook for another 5 minutes uncovered.
- Serve with steamed white rice.
Recipe by: Katie Quinn & Jen Phanomrat
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.