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  • Main

    Thai Style Charred Prawn And Pineapple Salad

    • Juice of 1 small lime
    • ½ teaspoon fish sauce
    • 45g Five Tastes Stir Fry Shot - Thai Coriander & Kaffir Lime
    • 200g peeled raw prawn cutlets
    • ½ small super sweet pineapple, thinly sliced
    • ½ small firm or green mango, cut into julienne strips
    • ¼ cup fresh coriander leaves
    • ¼ cup baby mint leaves
    • 2 tablespoons roasted peanuts
    • Sliced red chilli, for serving

  • Main

    Vietnamese Lemongrass & Kaffir Lime Stir Fry

  • Main

    Coconut Chicken And Noodle Salad

    • ½ x 210g jar Five Tastes Laksa Paste
    • 1 chicken breast fillet
    • 1 teaspoon grated palm sugar
    • 165ml coconut milk
    • 1 teaspoon fish sauce
    • Zest and juice of 1 lime
    • 1 cup chicken stock
    • 1 kaffir lime leaf, finely shredded
    • ½ x 375g packet rice noodles
    • ¼ Chinese cabbage or wombok, shredded
    • 2 cups bean shoots
    • ¼ cup fresh chopped mint leaves, plus extra for garnish
    • ½ cup roughly chopped roasted peanuts

Recommended Recipes

  • Thai Style Charred Prawn And Pineapple Salad

    Thai Style Charred Prawn And Pineapple Salad

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  • Coconut Chicken And Noodle Salad

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