#Ad Tilda Rice Black Tiger Thai Green Curry 🍛 🦐 Curry is one of the world’s most loved dishes, and every great curry deserves an equally great partner. So today we’re using Tilda Rice in our curry masterpiece for tantalizing flavour and delicate fluffy texture. Try Tilda Basmati Rice and share it in your own curry recipe. Serves: 4 Prep time: 18 minutes Cook time: 18 minutes Special tools: pestle and mortar Ingredients: Curry 8 medium Thai Green Birds Eye chillies 1/4 cup galingale, chopped 2 tablespoons lemongrass, chopped 1 tablespoon lime leaves, chopped 1/4 cup coriander stems and roots 2 garlic cloves 1 shallot, sliced 1/2 teaspoons cumin 1 tablespoon shrimp paste 1.5 teaspoons kosher salt 1 can coconut cream split 1 tablespoon palm sugar 1/2 tablespoons fish sauce 2 cups Thai eggplant, quartered 1.5 lb large shrimp, peeled and cleaned 1/2 cup shrimp broth Rice 2 cups washed Tilda Rice 4 cups water 6 lime leaves Garnish 1 handful Thai basil 1 handful coriander sprouts Method: 1. In a blender, pulse the chillies, galingale, lemongrass, lime leaves, garlic, shallot, coriander and cumin. 2. Transfer to a mortar and pestle. Crush finely with kosher salt and shrimp paste. 3. In a large wok, reduce half coconut cream until it splits, add aromatics and cook for 5 minutes. 4. Add palm sugar, fish sauce and eggplant. Add the shrimp and coat in aromatics. 5. Slow down cooking with remaining coconut cream and shrimp stock. Bring to soft simmer adjust seasoning and serve over perfect Tilda Rice. 6. Rinse and measure the rice. Add the rice and water to a pot and top with lime leaves. 7. Bring the rice to a boil then cover and turn heat down to a very soft simmer for 7 minutes. Kill the heat and let rest for a minimum of 10 minutes. Remove the lid and find perfection. 8. Plate and serve. . . . #tildacanada #tildalicious #tildarice #thegreatcurrydebate - @katherinewants