One packet of Tilda rice is all a one-person household needs for a main meal around lunch or dinner. Whether you are building up an Indian biryani or smashing out a Thai stir-fry, Tilda rice lends itself to any meal.
Thai Green Prawn Curry
Published on December 17, 2018
Ingredients
2 packs Tilda Steamed Coconut, Chilli & Lemongrass Basmati or Tilda Steamed Coconut Basmati
1 tbsp olive oil
1 onion, finely sliced
Bunch fresh coriander, stalks chopped, leaves roughly torn
3 cloves garlic, crushed
Thumb-sized piece of ginger, peeled and grated
2 green chillis, finely sliced
1 tsp ground turmeric
1 can coconut milk
4 cardamon pods, cracked
4 cloves
4 kaffir lime leaves
1 cinnamon stick
450g tiger prawns shelled, deveined
Salt and pepper to season
Method
1. Heat the oil in a large pan with a lid. Add the onion and coriander stalks, cook gently for 8-10 mins
2. Add the garlic, ginger, green chillies and turmeric and cook for another 2 mins
3. Pour in the coconut milk, bring to the boil. Season with a pinch of salt and pepper; add the cardamom, cloves, lime leaves and cinnamon. Simmer for 3 to 4 mins until thickened
4. Add the prawns and cook for 3-4 mins. Cover the pan, remove from heat and set aside for about 5 minutes – the prawns will continue to cook. Ensure they are fully cooked before serving
5. Cook the rice according to pack instructions and serve with the curry garnished with the coriander leaves
