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  • Main

    Lemongrass Spiked Chicken Laksa

    • 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

  • Main

    Thai Red Tuna Curry With Corn

    • 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

  • 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

Recommended Recipes

  • Lemongrass Spiked Chicken Laksa

    Lemongrass Spiked Chicken Laksa

  • Thai Red Tuna Curry With Corn

    Thai Red Tuna Curry With Corn

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