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  • Main

    Chicken Satay Stir Fry

    • 1 tablespoon peanut oil
    • 500g chicken tenderloins, thickly sliced
    • 1 onion, sliced
    • ½ cup baby corn, cut into thirds
    • ½ x 210g jar Five Tastes Thai Red Curry Paste
    • 165ml coconut milk
    • ⅓ cup crunchy peanut butter
    • ⅓ cup water
    • 1 tablespoon kecap manis
    • 1 teaspoon fish sauce
    • 1 red capsicum, cut into thin strips
    • Cooked jasmine rice, for serving
    • Spring onion, for garnish

  • Main

    Thai Stir Fry With Coriander & Kaffir Lime

  • Main

    Thai Beef Salad

    • 2 tablespoon Five Tastes Thai Red Curry Paste
    • 500g beef rump steak, trimmed
    • 1 tablespoon peanut oil
    • 1 tablespoon fish sauce
    • Zest and juice of 1 large lime
    • 2 teaspoons grated palm sugar
    • ¼ teaspoon sesame oil
    • 1 teaspoon finely chopped red chilli
    • 1 cucumber, diced
    • 1 punnet cherry tomatoes, halved
    • 1 bunch each Thai basil & coriander, chopped
    • 1 cup Vietnamese mint leaves
    • ¼ cup peanuts, roughly chopped

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