wellbeing-brand-logo

Inspired living

Sponsor Recipes: Tilda Products


Prawn

Prawn

See the recipes below for some of the delicious creations you can make with Tilda Products.

 

Thai Prawn Green Curry

Serves: 4

Ingredients

Method

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • Bunch fresh coriander, stalks chopped, leaves roughly torn
  • 3 cloves garlic, crushed
  • Thumb-sized piece ginger, peeled & grated
  • 2 green chillies, finely sliced
  • 1 tsp ground turmeric
  • 1 can coconut milk
  • 4 cardamom pods, cracked
  • 4 cloves
  • 4 kaffir lime leaves
  • 1 cinnamon stick
  • 450g tiger prawns shelled, deveined
  • Salt & pepper, to season
  • 2 packs Tilda Steamed Coconut, Chili & Lemongrass Basmati or Tilda Steamed Coconut Basmati
  1. Heat oil in large pan with lid. Add onion and coriander stalks and cook gently for 8–10 mins.
  2. Add garlic, ginger, green chillies and turmeric and cook for another 2 mins.
  3. Pour in coconut milk, bring to boil. Season with pinch of salt and pepper. Add cardamom, cloves, lime leaves and cinnamon. Simmer for 3–4 mins until thickened.
  4. Add prawns and cook for 3–4 mins. Cover pan, remove from heat and set aside for about 5 mins. Prawns will continue to cook — ensure they are fully cooked before serving.
  5. Heat rice according to pack instructions and serve with curry garnished with coriander leaves.

Wholegrain Rice Chicken Hainan

Serves: 4

Hanain

Ingredients

Method

  • 4 chicken breasts, skin on
  • 1L chicken stock
  • 8 spring onions, sliced
  • 2 cloves garlic, crushed
  • 4 × 1cm-thick slices ginger
  • 1 handful fresh coriander leaves, finely chopped
  • ½ cucumber, finely sliced
  • 2 ripe tomatoes, finely sliced
  • 2 tbsp sesame seed oil
  • Salt, to season
  • 2 packs Tilda Wholegrain Basmati
  • 1 red chilli, finely diced
  • Dash tamari
  1. Place chicken in large saucepan. Seal chicken until golden-brown colour. Pour in stock and add spring onions, garlic and ginger.
  2. Bring to boil, cover and simmer for 30–35 mins.
  3. Remove chicken from stock and leave to rest on plate. Turn up heat so that stock starts boiling and leave to reduce for further 10 mins.
  4. Brush chicken with sesame oil and season lightly.
  5. Heat Tilda wholegrain basmati in wok, add red chilli and stir through. Serve rice in bowls along with some of stock, chicken and garnishes.
  6. Top with dash tamari each and serve.

Authentic Chicken Curry with Aromatic Basmati

Serves: 4

Curry

 

Ingredients

Method

  • 75g desiccated coconut
  • 2 cinnamon sticks
  • 3 whole dried red chillies
  • 1 tsp black peppercorns
  • 2 star anise
  • 2 tsp fennel seeds
  • 3 tsp coriander powder
  • ½ tsp chilli powder
  • 2 tsp turmeric powder
  • ½ tsp cinnamon powder
  • ½ tsp salt
  • 100mL water
  • 5 tbsp vegetable oil
  • 3 red onions, finely chopped
  • 4 cloves garlic, finely chopped
    2 tsp grated fresh ginger
  • 6 tbsp fresh curry leaves
    8 tomatoes, finely chopped
  • 500g boneless chicken thighs, skin removed
    200mL water or chicken stock
  • Squeeze lemon
    1 green chilli finely chopped (optional)
  • 1 small bunch fresh coriander, leaves finely chopped
  • 2 packs Tilda Pure Basmati
  1. Toast coconut, cinnamon sticks, dried chillies, peppercorns, star anise and fennel seeds in pan over low heat and roast for 3–4 mins.
  2. Add ground coriander, chilli powder, turmeric, cinnamon, salt and stir for 1 min.
  3. Add 100mL water to form paste and cook for 2 mins.
  4. Remove cinnamon sticks, star anise and whole chillies.
  5. Add everything to spice grinder or pestle and mortar to form smooth paste.
  6. Heat oil in same pan and slowly cook onions until soft — about 10 mins.
  7. Add garlic, ginger, curry leaves and cook for couple of mins.
  8. Add tomatoes and spice paste, return cinnamon stick, star anise and chilli to pan and cook for 5 mins, stirring until it becomes smooth paste and oil starts to separate out.
  9. Remove half mixture and freeze or place in airtight container which will keep in fridge for a week or so.
  10. Add chicken and 200mL chicken stock and cook for 10 mins until chicken is cooked through.
  11. Remove star anise, cinnamon and chilli, stir through lemon juice and green chilli (if using) and scatter with fresh coriander.
  12. Heat Tilda Pure Basmati in microwave for 2 mins. Serve curry with rice.