Torviewtoronto: Saha Thai marinades and sauces

It is nice to have delicious tasting marinades and sauces on hand for quick meals. I think, it allows us to impress our loved ones and make tasty meals with very less effort. Saha has a variety of sauces and marinades we can use to make Middle Eastern and Thai food. All the ingredients used by Saha are natural so we can use these preservative free sauces guilt free :)

I used the Saha Thai sauces; red curry, green curry and massaman curry to make a variety of curries, which all had a unique delicious taste. The curries also had authentic flavour, as I used coconut milk to get the intended flavours.

Thai red curry paste is a staple in many classic Thai dishes. The spices and exotic flavours from lemongrass and galangal is in the sauce, so there is no need to look for these exotic ingredients or prepare the base at home. I used this container of Thai red curry in a variety of dishes such as in this shrimp curry and also to make a mixed vegetable dish.

For the shrimp curry

2 cups cleaned shrimp without peel

1 tbsp oil

2 shallots or green onion chopped keep the green and white part separate

1 green chillie

1 garlic clove

1/3 cup Saha Thai red curry sauce

1/2 tsp salt to taste

1 cup of coconut milk

1/4 cup water

1/4 cup red pepper

2 tbsp coriander leaves

Heat oil and sauté the white part of the shallots then add the garlic, green chillie and shrimp. When the shrimp is changing colour add the sauce, salt, water, coconut milk and cook covered in low heat till the shrimp is cooked. Add red pepper and cook for about 2 to 3 minutes. Remove from heat add the green parts of the shallot and coriander leaves. Serve as a side dish with rice, flatbread or bread.

All Saha products are flavourful and have a unique taste. These sauces and marinades help us make traditional Thai or Middle Eastern food within a few minutes. I wish these sauces are available everywhere as I am addicted to it :) It is sold in these places and online.

Massaman meat curry

I made this meat curry in the pressure cooker within minutes by mixing this massaman curry sauce. The delicious aroma of the sauce, blended with coconut milk tasted fabulous. My family and I enjoyed the flavours. The sauce had the secret ingredients that reminded me of my grandma's meat curry. The sauce had oil and salt in it so I didn't add either.

For this Massaman meat curry I added 1/2 tbsp oil to sauté onions, curry leaves, ginger, garlic and then the meat. I let the meat brown a little, before adding about 4 tbsp of sauces and 1 tbsp coconut milk powder with 1 cup of water. Then I cooked the meat in pressure cooker for about 10 minutes in medium heat and served it hot as a side dish.