I’ve had this voice in the back of my head saying, “If you lived in Thailand, you wouldn’t notice that you’re gluten-free.” Apparently, that’s true: unlike a lot of Pan-Asian food, Thai food uses rice almost exclusively.
Thing is, I have no idea how to cook Thai food, and a lot of the spices involved are expensive, hard to find, and I’m not sure I can spell them. This is where pre-made sauces come in: where you are cooking outside your usual spice library and you don’t have a lot of time, a cooking sauce that includes everything is a lot less expensive. (This particular sauce had coconut milk, pineapple juice and galangal, which is a Southeast Asian ginger. Without the pre-made part, this dish would have a cost that is stratospheric.)
Ingredients:
2 tilapia filets, on special ($2.59)
one red pepper (on sale .50) (more…)
