I love to cook as much from scratch as possible. But for some reason, when it comes to things like curry paste, I always buy the pre-made stuff. And honestly, when I was flipping through my trusty old copy of Vegan with a Vengeance, and my eyes landed on the scrumptious-looking image of Green Thai Curry, I figured the dish would call for a storebought paste.
But I should have known Isa Chandra Moskowitz wouldn't stand for that. Of course, her Green Thai Curry recipe would call for a homemade paste:
Luckily, nearly all the ingredients were hanging out in my pantry (and pepper garden). The green paste was made with Thai green chilies and jalapenos, both of which are growing in my front yard (it doesn't get more local than that). And it has stuff like cilantro, fresh ginger, lime zest, garlic, etc.
The paste is simmered in coconut milk and lime juice. And as you can see, there's red onions and red bell peppers (also from my garden) and fried tofu. I tossed my tofu triangles in a little cornstarch before frying, even though the recipe didn't call for it. The cornstarch gives the fried tofu that crusty Asian restaurant look.
I think, from now on, I'll be making my curry paste from scratch.
What ingredients do you tend to buy in a store rather than make from scratch?