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  • Special Occasion

    Thai Vegetable Curry Puffs

    • 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

  • Entree

    Prawn Fire Crackers

    • 20 raw prawns, tails attached
    • 2 tablespoons Five Tastes Thai Red Curry Paste
    • 20 Thai basil leaves
    • 20 wonton wrappers
    • 15g palm sugar, grated
    • Zest and juice from 1 lime
    • 1 red chilli (frozen), for garnish
    • Oil, for frying

  • Entree

    Pounded Prawn Bites

    • 500g shelled raw prawns
    • 15g palm sugar, grated
    • ⅓ cup desiccated coconut
    • 1 kaffir lime leaf, finely shredded
    • 2 tablespoons Five Tastes Penang Curry Paste
    • 2 teaspoons grated ginger
    • 1 tablespoon peanut oil

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  • Thai Vegetable Curry Puffs

    Thai Vegetable Curry Puffs

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