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Thai Red Curry with Halloumi

This vegetarian Thai red curry is fragrant and spicy and it is the perfect recipe to warm you up after a long day of outdoor activities. This makes a filling meal served with naan bread on the side.


  • 3-4 tbsp olive oil
  • 1 medium onion, diced
  • 2 red peppers; washed, deseeded and sliced
  • 1/2 jar of Thai red curry paste
  • 1 block of halloumi, sliced
  • 1 tin of chickpeas, drained
  • Half a 500g carton of tomato passata
  • 1 tbsp of cornflour combined with 2 tbsp water to thicken if needed
  • Cashew nuts and flat leaf parsley


Heat 2 tablespoons of olive oil in the pan over a medium heat.

Fry the peppers and the halloumi until the peppers have softened and the halloumi is golden on both sides (turn over the halloumi during cooking). Remove the peppers and the halloumi from the pan and set aside.

Dice the onion and add another 1-2 tablespoons of oil to the pan if needed and allow to warm. Fry the onion until softened and then add the curry paste and stir well to coat the onions.

Add the chickpeas, coconut milk and tomato passata to the pan and stir well.

Return the peppers to the pan, so that they can absorb the flavour of the sauce while cooking. Simmer the curry on a medium heat for about 15-20 minutes. If the sauce seems too thin, add 1 tablespoon of cornflour mixed with 2 tablespoons of water to the sauce and stir in well to thicken.

Once the curry is thoroughly heated, serve with the pan-fried halloumi on the side (or mix it into the sauce if you prefer).

Recipe by Coco Cami