Originally Posted by
gaobest
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.
Bird's eye chilies sliced thinly. Or turned into a sambal (smash them up with garlic, shallots, and a bit of salt, sugar, and vinegar, then add to the curry). You'll get all the heat you want and maybe more.
More southeast Asia than Japan, but you did say Thai curries, too.