There is a trend in the veganomosphere to make everything–or most things–from scratch. I have to say, I don’t agree. Okay, so cooking lots of food from scratch, like a huge pasta dish that can be portioned out for lunches, does save money in the end. But for sauces and other additives which contain obscure and expensive ingredients, I just have to ask the question: why make life more complicated than it already is? There are a lot of perfectly vegan products on the shelf that are so much tastier than anything I could ever concoct. And so convenient!
Anyway, I’m not trying to pick a fight, it’s just more of a disclaimer for the following pictures which obviously contain pre-packaged products:
I love the Taste of Thai Red Curry Paste, not only because it DOESN’T CONTAIN FISH PRODUCTS (!!!), but because it goes so far–one tbsp is mixed with a can of coconut milk for the curry sauce seen on the left. And there are probably about 7 tbsp in the package.
I used flat rice noodles from Chinatown for this recipe and garnished with bean sprouts (and as an afterthought not pictured, crushed peanuts).