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  Crisp Green Curry

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  • 1 tablespoon peanut oil
  • 200-250g tofu, sliced
  • ½ x 210g jar Five Tastes Thai Green Curry Paste, stirred
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sugar
  • 100g snow peas
  • 4 spring onions, thinly sliced lengthways
  • 1 red capsicum, thinly sliced
  • 1 cup fresh coriander leaves
  • ¼ cup roasted peanuts
  • Lime wedges, for serving

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  Thai Roti Rolls

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  • 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

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  Thai Green Stir Fried Vegetables

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  • 2 tablespoons Five Tastes Thai Green Curry Paste
  • ¼ lemongrass, finely chopped
  • 1 tablespoon peanut oil
  • 1 kaffir lime leaf, finely shredded
  • 1 red capsicum, cut into thick strips
  • 1 yellow capsicum, cut into thick strips
  • 115g packet baby corn spears
  • 100g sugar snap peas
  • 2 small white zucchini, cut into thick slices
  • 1 tablespoon peanut oil, extra