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  • Main

    Thai Green Prawn Curry

    • 2 teaspoons peanut oil
    • 45g Five Tastes Curry Paste Shot - Thai Green
    • 165ml coconut milk
    • ¼ cup water
    • 1 teaspoon fish sauce
    • ½ teaspoon brown sugar
    • 3 baby corn spears, cut into thirds
    • 100g snake (or green) beans, cut into 5cm lengths
    • 1 small finger eggplant, sliced
    • ½ small red capsicum, sliced into strips
    • 200g peeled raw prawn cutlets
    • 1 kaffir lime leaf, very finely shredded (optional)
    • 250g fresh rice noodles, soaked in boiling water until softened, drained
    • Coriander leaves and lime cheeks, for serving

  • Main

    Curried Pork With Rice Paper Crisps

    • 1 tablespoon peanut oil
    • 500g pork mince
    • ½ x 210g jar Five Tastes Thai Green Curry Paste
    • 4-5 spring onions, finely chopped
    • 1 carrot, grated
    • 1 stalk lemongrass, finely chopped (see tip)
    • 1 kaffir lime leaf, finely shredded
    • 15g palm sugar, grated
    • 165ml can coconut milk
    • 8-10 small rice paper sheets
    • Oil, for frying

  • Main

    Baked Thai Stuffed Peppers

    • 6 sweet red peppers
    • 1 tablespoon peanut oil
    • 250g pork or chicken mince
    • 1/3 jar Five Tastes Thai Green Curry Paste, stirred
    • 2 small potatoes, cut into 1cm dice and steamed until just tender
    • 2/3 cup cooked long grain rice
    • 1 tablespoon grated palm sugar
    • 1 teaspoon fish sauce
    • ¼ cup chopped coriander
    • 1½ tablespoons toasted peanuts or slivered almonds
    • 1 teaspoon finely sliced red chilli
    • Spray oil

Recommended Recipes

  • Thai Green Prawn Curry

    Thai Green Prawn Curry

  • Curried Pork With Rice Paper Crisps

    Curried Pork With Rice Paper Crisps

  • Baked Thai Stuffed Peppers

    Baked Thai Stuffed Peppers