Khmer Green Curry, Halloumi
Ingredients
-
Courgettes
2
-
Shallots
2
-
Clove of garlic
1
-
Chickpeas
400g
-
Corn
150g
-
Green Chillies (Fresh or Bird)
2
-
Coriander
-
Coconut milk
400ml
-
Lemon
1
-
Halloumi
-
Young Ginger
1 tsp
-
Green Khmer Curry
2 tbsp
-
Sweet Long Chili
1 tbsp
-
Black Kampot Pepper
freshly ground
-
Serve with white rice
Preheat your oven to 210°C. Heat a generous amount of olive oil in a large saucepan over medium heat. When the oil is simmering, add the chickpeas and season with salt and Black Kampot Pepper. Cook for around 5 minutes, stirring occasionally until the chickpeas start to crackle.
Chop the courgettes and shallots.
Stir all these ingredients into the chickpeas, add the corn and season to taste.
Leave to cook for a further 5 to 10 minutes, or until the vegetables are tender.
Add the Young Ginger, Khmer Green Curry and Sweet Long Pepper, and cook for a few more minutes to allow the flavours to diffuse. Then add the coconut milk, stir and simmer over a low heat for 10 minutes. Remove from the heat and add the lemon juice, zest and coriander.
Meanwhile, grill the halloumi.
Heat 2 tablespoons of olive oil in a large frying pan over a medium heat.
Add the halloumi slices and leave to brown, about 3 minutes on each side.
Just before serving, arrange the rice in bowls, add the Curry powder and garnish with the halloumi, green chillies, coriander and a few lime wedges.
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