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  • Main

    Sugar Snap Peas & Mango Curry

    • 1 teaspoon peanut oil
    • 500g diced chicken thigh
    • ½ x 210g jar Five Tastes Thai Green Curry Paste
    • 270ml can coconut milk
    • ½ cup water
    • 2 teaspoon fish sauce
    • 1 teaspoon sugar
    • 100g sugar snap peas
    • 1 ripe mango, sliced
    • Juice of ½ lime

  • Main

    Steamed Herbed Barramundi In Banana Leaf

    • ¼ cup Five Tastes Thai Green Curry paste
    • ¼ cup chopped garlic chives
    • 3 spring onions, finely chopped
    • 1 coriander plant (root, stem and leaves), finely chopped
    • 1 kaffir lime leaf, finely shredded
    • 1 lemongrass, finely chopped
    • 500g Barramundi fillets
    • 4 banana leaves
    • Chilli and limes, for serving

  • Main

    Thai Fish & Prawn Cakes

    • 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

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