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  • Main

    Crisp Green Curry

    • 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

  • Main

    Thai Roti Rolls

    • 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

  • Main

    Thai Green Stir Fried Vegetables

    • 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

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