Wow, here's a total holy grail for me. You know those curry "simmer sauces" that go for ridiculous prices in the supermarket? The ones with weird junky preservatives, added sugar and upwards of 400mg of sodium per serving?
Jamie Oliver has got your back. Yup. Homemade curry pastes, FIVE different variations, no weird additives. I'll be replacing the groundnut (peanut) oil with coconut oil, and cutting the salt in half. 1/4 teaspoon of salt has about 600mg of sodium, so if I divide a recipe into 3-4 servings that's less than 200mg per serving.
I assume that, like thai curry paste, these can be mixed into coconut milk to make a simmer sauce. I'll report back when I try it.