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  Spicy Chicken Stir Fry

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  • 400g chicken tenderloins
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 2 tablespoons oil
  • 8-10 snow peas
  • 3 spring onions, finely sliced
  • 1 small red capsicum, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 cup chicken stock
  • 2 teaspoons cornflour, blended with 1 tablespoon water
  • ½ cup fresh coriander leaves
  • Steamed rice, for serving

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  Hoisin Chicken & Garlic San Choy Bau

  {C1824688-BFDA-4FE0-8C44-0F5935624415}

  • 2 dried shiitake mushrooms
  • 2 teaspoons peanut oil
  • 200g chicken mince
  • 45g Five Tastes Stir Fry Shot - Chinese Hoisin & Garlic
  • 2 spring onions, thinly sliced
  • 1 small zucchini, cut into julienne strips
  • ½ cup bean shoots
  • 4 iceberg lettuce leaves, for serving
  • ¼ cup fresh coriander leaves, for garnish

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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