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  • Main

    Coconut Crusted Drumettes

  • Soups & Salads

    Lemongrass Spiked Chicken Laksa

    • 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

  • Main

    Hoki Red Curry

    • 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

Recommended Recipes

  • Coconut Crusted Drumettes

    Coconut Crusted Drumettes

  • Lemongrass Spiked Chicken Laksa

    Lemongrass Spiked Chicken Laksa

  • Hoki Red Curry

    Hoki Red Curry