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  Thai Style Chicken Cakes

  {1C5F9152-505A-4322-85B1-E1A9054C548C}

  • 300g chicken mince
  • 45g Five Tastes Stir Fry Shot – Thai Basil & Chilli
  • 1 egg
  • ¾ cup fresh breadcrumbs
  • 3 spring onions, finely chopped
  • 3 whole coriander, stems, root and leaf intact, finely chopped
  • Oil, for frying
  • Lime wedges and sweet chilli sauce, for serving

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  Super Simple Satay Sticks

  {417AA8CF-429D-4D36-BDEB-BA79B5C3AA43}

  • 45g Five Tastes Curry Paste Shot - Massaman
  • ¼ cup crunchy peanut butter
  • 165ml coconut milk
  • 500g- 600g chicken tenderloins
  • Chilli flakes, for garnish (optional)

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  Thai Roti Rolls

  {25759AF2-EFA6-48AA-AF64-3ACBB48DF6C5}

  • 200ml apple cider vinegar
  • ¼ cup sugar
  • 1 teaspoon mustard seeds
  • 1 continental cucumber, unpeeled and cut into 8cm long matchsticks
  • 500g chicken thigh fillets
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 1 kaffir lime leaf, finely shredded
  • Oil spray
  • 4 rectangular roti bread
  • 1 tablespoon oil
  • 8 coriander leaves, stems attached
  • 4 iceberg lettuce leaves, finely shredded
  • 2 spring onions, sliced diagonally
  • 1 carrot, julienned and placed in cold water to crisp