Oh, I'm happy enough to use commercial curry powder, no harm in that, and you'll find many save a lot of time for something you may not make too often.
Galangal and lemongrass are the two ingrédients hardest to find round here for Thai and Cambodian food, and if I don't have them, make something not involving those two distinctive tastes. Coriander and the various basils are easy enough to grow in pots in summer, so do that. Have to be honest and say my staples tend to be Italian in origin, although one of my favourites, falafel in tomate sauce, is a mix that might make the purists shudder!
Farine, by the way.
Galangal and lemongrass are the two ingrédients hardest to find round here for Thai and Cambodian food, and if I don't have them, make something not involving those two distinctive tastes. Coriander and the various basils are easy enough to grow in pots in summer, so do that. Have to be honest and say my staples tend to be Italian in origin, although one of my favourites, falafel in tomate sauce, is a mix that might make the purists shudder!
Farine, by the way.