Shopping List

• View Full Recipe Add to Shopping List

  Main

  Creamy Coconut Green Curry

  {D024856B-E066-4BD0-BCF7-7915D3CC9797}

  • 2 teaspoons olive oil
  • 500g chicken stirfry strips
  • 1 onion, cut into thin wedges
  • ½ cup frozen Birds Eye Sliced Green Beans
  • 2 tablespoons Five Tastes Thai Green Curry Paste
  • ½ cup chicken stock
  • 165ml coconut milk
  • 400g can Edgell Chick Peas, drained
  • 1 cup frozen Birds Eye Garden Peas
  • Fresh coriander, for garnish
  • Cooked rice, for serving

• View Full Recipe Add to Shopping List

  Main

  Thai Beef Salad

  {36902ECD-905F-411E-A8FC-167B5CD00A15}

  • 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

• View Full Recipe Add to Shopping List

  Main

  Baked Thai Stuffed Peppers

  {C1563444-F8BA-4150-A789-AA4F13A80B5E}

  • 6 sweet red peppers
  • 1 tablespoon peanut oil
  • 250g pork or chicken mince
  • 1/3 jar Five Tastes Thai Green Curry Paste, stirred
  • 2 small potatoes, cut into 1cm dice and steamed until just tender
  • 2/3 cup cooked long grain rice
  • 1 tablespoon grated palm sugar
  • 1 teaspoon fish sauce
  • ¼ cup chopped coriander
  • 1½ tablespoons toasted peanuts or slivered almonds
  • 1 teaspoon finely sliced red chilli
  • Spray oil