How to make spicy curry paste

Ingredients:



1/2 cup chopped fresh ginger

1/4 cup chopped red onion

2 tbsp hot chili-garlic sauce

1 tbsp fish sauce

1 tbsp lime zest

1 tbsp lime juice

1 tbsp brown sugar

2 tsp ground coriander

1 tsp cumin



Directions:



1. Whirl all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month.



Makes 3/4 cup



Per tbsp: 15 calories, 4 g carbs, 130 mg sodium.



Switch it up



Spicy green curry paste: Instead of red onion, use 1 unseeded, chopped jalapeno. Add 1/4 cup each packed fresh basil leaves and cilantro.



Mild & creamy yellow curry paste: Instead of lime zest and juice, use 1 tbsp lemon juice and 2 tsp lemon zest. Add 3/4 tsp turmeric.



Hot & sour curry paste: Combine 2 tbsp green curry with 1 tbsp yellow curry and 1 tsp vegetable oil.