Whether you’re cooking up a curry, building a burrito or finding the perfect rice to go with your favourite seasoned chicken, Tilda has you covered. A delicious meal or accompaniment that is ready in just two minutes.
Egg & Vegetable Rice
Recipe / Tilda
Serves: 4
DF, GF, V
=R2=
Quick & Easy Beef Rendang
Recipe / Tilda
Serves: 2
DF, GF
=R1=
Vegetable Satay Skewers
Recipe / Tilda
Serves: 4
DF, GF, V
=R3=
For more information visit tilda.com
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tsp vegetable oil
- 2 large cloves garlic, crushed
- 15g fresh ginger, peeled & grated
- 1 lemongrass, bashed
- ½ x 400mL tin reduced-fat coconut milk
- 200mL beef stock
- 4 heaped tbsp rendang curry paste
- Salt, to taste
- 300g beef sirloin, fat trimmed & cut into ½cm strips against the grain
- 1 pouch Tilda Coconut Basmati Rice
- 4 heads buk choy, steamed
- ½ lime, cut into wedges
- Fresh red chilli, finely chopped (optional)
- 10g shaved coconut, toasted (optional)
Method
- Heat the oil in a medium frying pan and add the garlic and ginger. Cook for 3 mins until softened.
- Add the lemongrass, coconut milk, stock and rendang paste. Mix to combine then turn up the heat and bring to the boil. Simmer for 8 mins, stirring occasionally, until reduced by half. Taste and season with salt if needed.
- Carefully remove the lemongrass from the sauce and blend until smooth before returning the sauce to the pan.
- Add the beef strips to the hot sauce and simmer gently for a further 2-3 mins until the meat is cooked and tender.
- Heat the Tilda Coconut Basmati Rice according to packet instructions.
- Steam the buk choy for 2 mins until wilted.
- Top the hot rice with the beef strips and pour over the curry sauce. Serve with the steamed buk choy and garnish with lime wedges, red chilli and toasted coconut shavings (if using).
- Tip: For a vegetarian version, replace the beef with thinly sliced tofu.
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