Spice it up with these tasty recipes from Saba
To celebrate their new at-home product launch with Dunnes Stores Simply Better, the team at Saba have shared these delicious recipes for you to try. Partner content with Dunnes Stores Simply Better.
Thai red beef curry
Ingredients, serves 2
60g Simply Better Thai Red Curry Paste
20g Simply Better Cold Pressed Rapeseed Oil
400ml Simply Better Thai Coconut Milk
1 cube Simply Better Thai Palm Sugar
2 kaffir lime leaves
20g fish sauce
200g Simply Better Irish Angus Fillet Steak, thinly sliced
80g mixed peppers, diced into 1 inch sized cubes
40g aubergines, diced into 1 inch sized cubes
40g fine green beans, chopped into 1 inch sized pieces and blanched
1 chilli, sliced
10g fresh basil leaves
Method
1. Warm a wok or skillet to medium heat, then add the oil and red curry paste. Stir until a fragrant aroma is released, then add the coconut milk and bring it to the boil.
2. Next add the kaffir lime leaves and simmer for 1 minute before adding the palm sugar cube and simmering until dissolved. Add the fish sauce and simmer for 1 minute, then add the beef and simmer for 1 minute.
3. Next, add the peppers, aubergines, green beans and chillies. Cook for another 2 to 3 minutes, then just before serving, add the basil to the curry. This is perfect served over Simply Better Organic Jasmine Rice.
Thai green chicken curry
Ingredients, serves 2
60g Simply Better Thai Green curry paste
20g Simply Better Cold Pressed Rapeseed Oil
400ml Simply Better Thai Coconut milk
1 cube Simply Better Thai Palm Sugar
2 kaffir lime leaves
20g fish sauce
200g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
40g aubergines, diced into 1 inch sized cubes
80g mixed peppers, diced into 1 inch sized cubes
40g fine green beans, diced into 1 inch lengths
40g bamboo shoots
1 chilli, sliced
10g fresh basil leaves
Method
1. Warm a wok or skillet to medium heat, then add the oil and the green curry paste. Stir the paste and oil until a fragrant aroma is released, then add the coconut milk and bring it to the boil.
2. Add the kaffir lime leaves and simmer for 1 minute, then add the palm sugar cube and simmer until dissolved. Add the fish sauce and simmer for 1 minute, then add the chicken and simmer for another minute.
3. Finally, add the aubergines, peppers, green beans, bamboo and chillies. Cook for another 2 to 3 minutes, then just before serving, add the basil to the curry. This is perfect served over Simply Better Organic Jasmine Rice.
Phad prik sod nua (Stir-fried Beef with chillies and oyster mushrooms)
Ingredients, serves 2
2 tbsp Simply Better Cold Pressed Rapeseed Oil
3 garlic cloves, peeled, crushed and chopped
2 chillies, sliced
200g Simply Better Irish Angus Fillet Steak, thinly sliced
80g onion, sliced 50g spring onions, cut into 4cm lengths
80g mixed peppers, sliced
50g oyster and shiitake mushrooms
100g Simply Better Thai Original Wok Sauce
10g fresh basil leaves
Method
1. Bring a wok to a medium to high heat, then add the oil, garlic and chillies. Stir until there is a good aroma, then add the beef fillet. Stir for a minute before adding the onion, spring onions, peppers, and mushrooms.
2. Add the Simply Better Thai Original Wok Sauce and stir in well for one minute to keep the vegetables crunchy.
3. Just before serving add the basil. This is perfect served over Simply Better Organic Jasmine Rice.
TIP: You can use any mushroom in season for this dish
Phad Thai
Ingredients, serves 2
200g rice stick noodles
2 tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
1 tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
6 raw tiger prawns, shells removed
2 Simply Better Free Range Corn Fed Large Eggs, beaten
100g Simply Better Thai Phad Thai Wok Sauce
80g beansprouts
40g spring onions, diced into 1cm pieces
1 tbsp unsalted, roasted peanuts, crushed
1 tsp dried chillies, crushed
20g fried shallots
Method
1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
2. Bring a wok to a medium heat, then add two tablespoons oil. Add the chicken and stir for 2 minutes, then add the prawns and stir for another minute.
3. Bring the chicken and prawns to one side of the wok, then add the remaining tablespoon of oil and the beaten eggs. Stir quickly and mix with the chicken and prawns. Add the noodles, stir for 1 minute until the noodles start to soften, then add the sauce and stir well to cover the noodles.
4. Add the beansprouts and spring onions, and toss the wok quickly for just 30 seconds to mix through and make sure the vegetables remain crunchy.
5. Serve in bowls with a sprinkle of crushed peanuts, fried shallots and dried chillies.
Coconut panna cotta with mango and lime
Ingredients, serves 6
For the panna cotta
4 gelatine leaves
1 can Simply Better Thai Coconut milk
250ml Simply Better Single Source Irish Jersey Cream
80g caster sugar
1 vanilla pod, split and seeds scraped out
Zest and juice of 1 lime
For the mango and lime
1 Simply Better Tree Ripened Mango
Zest and juice of 1 lime
Fresh mint leaves, finely chopped
Method
1. To make the panna cotta, soak the gelatine leaves in cold water for approximately 10 minutes. Place the coconut milk, cream, caster sugar, lime zest, lime juice and scraped out vanilla seeds in a saucepan and slowly bring to the boil.
2. Remove the mix from the heat, then gently squeeze the water from the soaked gelatine leaves and add them to the saucepan, whisking continuously until they have dissolved. Divide the mixture between dariole moulds or ramekins, then leave to set in fridge for at least 3 hours - up to two days is fine.
3. To unmould the panna cotta, gently dip the moulds in a dish of hot water for 5 seconds - make sure the water doesn’t go into the mould - then place your hand on top and shake. The panna cotta should unmould into your hand.
4. For the mango and lime, dice the mango and toss in the lime juice and zest and chopped mint leaves. Set aside for 20 minutes to allow the flavours to develop.
5. Serve the panna cotta with the marinated mango and garnish with fresh mint leaves on top.
TIP: The mango can also be swapped for fresh pineapple or Simply Better Irish King Strawberries when they are in season.
Click here to see the new range of Simply Better Thai food products by Saba or find them in your local Dunnes Stores now.
