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  Lemongrass Spiked Chicken Laksa

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  • 250g chicken mince
  • 1 tablespoon chopped fresh coriander, plus extra for garnish
  • ½ teaspoon grated fresh ginger
  • 2 lemongrass
  • 210g jar Five Tastes Laksa Paste
  • 2 cups water
  • ½ cup coconut milk
  • 2 teaspoons tamarind puree
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1 cup bean shoots
  • Shredded and toasted coconut, for serving

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  Thai Red Tuna Curry With Corn

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  • 1 tablespoon oil
  • 1 red onion, thinly sliced
  • 1 small red capsicum, thinly sliced
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 425g can John West Tuna in Brine, undrained
  • 270ml can coconut milk
  • ¼ cup water
  • 1 kaffir lime leaf, finely shredded
  • 420g can Edgell Corn Kernels, drained
  • 2 tablespoons chopped fresh coriander, plus extra leaves, for serving
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • Juice of ½ a lime
  • Jasmine rice, for serving

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  Thai Fish & Prawn Cakes

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  • 300g firm white fish fillet, chopped
  • ¼ cup Five Tastes Thai Red Curry Paste
  • 1 teaspoon fish sauce
  • 1 egg white
  • 2 teaspoons cornflour
  • 1 teaspoon finely chopped lemongrass
  • 200g shelled raw prawns, chopped
  • 2 spring onions, chopped
  • ½ kaffir lime leaf, finely chopped
  • Oil for frying