I love those curry roux blocks but fear the high sodium levels. I don’t think the curry powder and paste has as much sodium. I have this idea that sodium daily limit should be 2000mg and I think the curry blocks are considerably higher. So I’m hoping for another solution to spice up a curry - if adding more Serrano peppers works, that’s fine. Mentally I consider Serrano peppers to be an ingredient for Mexican and Latin American food, and not Asian food. So I’m torn because then I’m pondering if I’m just eating something that is more Latin American as opposed to Asian.