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Prep time
10 minutes
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Cook time
30 minutes
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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
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Ingredients
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6 tablespoons
oil
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14 ounces
halloumi, cubed
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4 tablespoons
massaman curry paste
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1 tablespoon
tomato paste
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1 tablespoon
light brown sugar
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1/2
large onion, sliced
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4
garlic cloves, minced
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2 cups
russet potato, peeled and large diced
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1/2 cup
carrots, peeled and sliced into rounds
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3 tablespoons
fish sauce
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2
(13.5-ounce) cans coconut milk
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2
whole dried Thai chilis
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1
cinnamon stick
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1/4 cup
roasted salted peanuts
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Steamed white rice, for serving
Directions
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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.
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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.
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Stir in the halloumi and peanuts and cook for another 5 minutes uncovered.
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Serve with steamed white rice.
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.
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