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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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  Pork & Sweet Basil Curry

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  • 2 teaspoons peanut oil
  • 300g pork fillet, sliced
  • 2 tablespoons Five Tastes Thai Red Curry Paste
  • 2/3 cups water
  • 165ml can coconut milk
  • ½ cup baby corn, cut into thirds
  • 1 carrot, cut into sticks
  • 1 red capsicum, diced
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1 cup sweet basil leaves
  • 2/3 cup Jasmine rice, cooked

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  Luscious Beef & Pumpkin Curry

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  • 2 tablespoons peanut oil
  • 500g beef rump steak, diced
  • 350g diced pumpkin
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 270ml can coconut milk
  • ¼ cup water
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon sliced fresh ginger
  • 2-3 spring onions, sliced (reserve some for garnish)
  • Cooked coconut rice, for serving