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  Main

  Prawn Lemongrass & Kaffir Lime Stir Fry

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  • 1 tablespoon oil
  • 300g shelled green prawns
  • 1 small red capsicum, sliced
  • 1 small carrot, julienned
  • 100g snow peas, trimmed
  • 45g Five Tastes Stir Fry Shot – Vietnamese Lemongrass & Kaffir Lime
  • ½ cup bean shoots
  • Fresh Vietnamese mint, for garnish

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  Main

  Thai Basil & Chilli Beef Salad

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  • 45g Five Tastes Stir Fry Shot - Thai Basil & Chilli
  • Zest and juice of 1 small lime
  • 2 teaspoons fish sauce
  • 2 teaspoons grated palm sugar
  • 250g piece beef eye fillet
  • 1 small carrot, cut into julienne strips
  • ½ small red onion, thinly sliced (optional)
  • 1 small Lebanese cucumber, halved lengthways and thinly sliced
  • 1 small red capsicum, cut into julienne strips
  • 50g snow peas, thinly sliced
  • ⅓ cup Thai basil leaves
  • 1 spring onion, thinly sliced
  • ⅓ cup roasted cashew nuts

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  Special Occasion

  Thai Vegetable Curry Puffs

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  • 2 tablespoons peanut oil
  • 1 large brown onion, finely chopped
  • ½ teaspoon grated ginger
  • 1 clove garlic, crushed
  • 2 potatoes, finely diced
  • 1 finger eggplant, finely chopped
  • ½ small sweet potato, finely diced
  • ¾ cup frozen peas
  • 3 tablespoons Five Tastes Thai Red Curry Paste
  • 1 tablespoons kecap manis
  • 1 teaspoon fish sauce
  • 5 frozen butter puff pastry sheets, thawed
  • 1 egg, lightly beaten