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  Chicken Satay Stir Fry

  {2C883999-17E6-42AD-8531-88BA20972DBB}

  • 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

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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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  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