Weeknight-friendly Halloumi Salad with the red curry we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the red curry elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the coconut milk and the rest of the red curry flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped thai basil and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Thai
Members
This Thai Salad leans on fish sauce and palm sugar to do the heavy lifting. We stir-fry the...
Thai Our tested Charred Aubergine Shakshuka: zingy, generous, and balanced with lemongrass and lime....
Thai The kind of Thai plate you make on repeat. galangal and chilli, a proper braise, and a finish...
Thai A fiery take on Turkey Toast, built on galangal and chilli and finished the way we like it....