Tilda Kitchen Recipe created by Tilda Kitchen

Freestyle Recipe #22 'Tilda Thai Green'

0 mins
  • Serves 1
  • World flavours

When Freestyling Thai, you can work with a flavour base of lemongrass, kaffir, lime and coconut.


  • Tilda Pure Steamed Basmati Rice
  • Aubergine
  • Shallots
  • Lemongrass
  • Garlic
  • Onion
  • Kaffir Leaves
  • Ginger
  • Chicken
  • Mushrooms
  • Fennel
  • Vegetable Stock Cube
  • Sugar Snap Peas


  1. Bash lemongrass and cut up mushrooms
  2. Make stock: Add vegetable stock cube, kaffir leaves and lime
  3. Cut up onions and fennel seperately


  1. Sieve the stock to separate. In a separate pan fry the mushrooms and remove. Microwave the aubergine till soft
  2. Chop the ginger, onion and sugar snap peas, shallots, chilli, chicken and add to pan with the stock
  3. Add in coconut milk, once boiled add in aubergine, onion, mushrooms, chilli and spring onion
  4. Serve with rice

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