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  • Main

    Thai Stir Fry With Coriander & Kaffir Lime

  • Entree

    Vietnamese Crab & Lychee Salad

    • 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

  • Lunch

    Krapow Chicken

    • 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

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