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  • Main

    Thai Style Chicken Cakes

    • 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

  • Main

    Super Simple Satay Sticks

  • 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

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  • Thai Style Chicken Cakes

    Thai Style Chicken Cakes

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