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Thai red 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.