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  Thai Stir Fry With Coriander & Kaffir Lime

  {1810C0FF-A4B3-4447-9CED-200EAFDDB30D}

  • 1 tablespoon oil
  • 300g thinly sliced chicken breast
  • 100g snow peas, trimmed
  • 1 small red capsicum, sliced
  • 4-6 baby corn, cut in half lengthways
  • 45g Five Tastes Stir Fry Shot - Thai Coriander & Kaffir Lime
  • Fresh coriander leaves and lime wedges, for garnish

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  Entree

  Vietnamese Crab & Lychee Salad

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  • 45g Five Tastes Stir Fry Shot – Vietnamese Lemongrass & Kaffir Lime
  • 1 tablespoon lime juice
  • 170g can crab meat in brine, drained
  • 10-12 fresh lychees, pitted and halved
  • 2 spring onions, sliced
  • 1 carrot, shredded
  • 1 cup bean shoots
  • 1 cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • Large fresh mint leaves, for serving (optional)
  • Fried shallots, for garnish

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  Lunch

  Krapow Chicken

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  • 1 tablespoon peanut oil
  • 500g chicken mince
  • 1 clove garlic, crushed
  • 45g Five Tastes Stir Fry Shot – Thai Basil and Chilli
  • 10-12 green beans, sliced into 5mm rounds
  • 1 tablespoon kecap manis
  • 1 tablespoon oyster sauce
  • 2 teaspoons fish sauce
  • ¼ cup Thai basil leaves
  • Lime for serving