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  Main

  Coconut Crusted Drumettes

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  • ½ x 210g jar Five Tastes Thai Green Curry Paste, stirred
  • ½ cup desiccated or shredded coconut
  • ½ kaffir lime leaf, finely chopped
  • 1 tablespoon sugar
  • 1kg chicken drumettes

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  Soups & Salads

  Lemongrass Spiked Chicken Laksa

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  • 250g chicken mince
  • 1 tablespoon chopped fresh coriander, plus extra for garnish
  • ½ teaspoon grated fresh ginger
  • 2 lemongrass
  • 210g jar Five Tastes Laksa Paste
  • 2 cups water
  • ½ cup coconut milk
  • 2 teaspoons tamarind puree
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1 cup bean shoots
  • Shredded and toasted coconut, for serving

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  Main

  Hoki Red Curry

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  • 700g frozen Birds Eye Ocean Selections Hoki Fillets
  • 1 tablespoon peanut oil
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 270ml can coconut milk
  • 1 cup water
  • 1 stalk lemongrass, bruised
  • 1 red capsicum, cut into strips
  • 125g baby corn, halved, lengthways
  • 1 cup green beans, cut into thirds
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • Juice ½ lime
  • ½ cup fresh coriander leaves, plus extra for garnish
  • Cooked jasmine rice, for serving
  • ½ spring onion, sliced diagonally, for garnish