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  Thai Green Prawn Curry

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  • 2 teaspoons peanut oil
  • 45g Five Tastes Curry Paste Shot - Thai Green
  • 165ml coconut milk
  • ¼ cup water
  • 1 teaspoon fish sauce
  • ½ teaspoon brown sugar
  • 3 baby corn spears, cut into thirds
  • 100g snake (or green) beans, cut into 5cm lengths
  • 1 small finger eggplant, sliced
  • ½ small red capsicum, sliced into strips
  • 200g peeled raw prawn cutlets
  • 1 kaffir lime leaf, very finely shredded (optional)
  • 250g fresh rice noodles, soaked in boiling water until softened, drained
  • Coriander leaves and lime cheeks, for serving

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  Curried Pork With Rice Paper Crisps

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  • 1 tablespoon peanut oil
  • 500g pork mince
  • ½ x 210g jar Five Tastes Thai Green Curry Paste
  • 4-5 spring onions, finely chopped
  • 1 carrot, grated
  • 1 stalk lemongrass, finely chopped (see tip)
  • 1 kaffir lime leaf, finely shredded
  • 15g palm sugar, grated
  • 165ml can coconut milk
  • 8-10 small rice paper sheets
  • Oil, for frying

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  Baked Thai Stuffed Peppers

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  • 6 sweet red peppers
  • 1 tablespoon peanut oil
  • 250g pork or chicken mince
  • 1/3 jar Five Tastes Thai Green Curry Paste, stirred
  • 2 small potatoes, cut into 1cm dice and steamed until just tender
  • 2/3 cup cooked long grain rice
  • 1 tablespoon grated palm sugar
  • 1 teaspoon fish sauce
  • ¼ cup chopped coriander
  • 1½ tablespoons toasted peanuts or slivered almonds
  • 1 teaspoon finely sliced red chilli
  • Spray oil