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  • Main

    Creamy Coconut Green Curry

  • 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

  • Main

    Baked Thai Stuffed Peppers

    • 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

Recommended Recipes

  • Creamy Coconut Green Curry

    Creamy Coconut Green Curry

  • Thai Beef Salad

    Thai Beef Salad

  • Baked Thai Stuffed Peppers

    Baked Thai Stuffed Peppers