Originally Posted by
exerda
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.
thanks - I’ll look into birds eye chili. Yeah, I just want more Asian than Latin for curry. A spicy curry or vindaloo that doesn’t need to blatantly have high sodium. I love the Japan curry blocks but they’re so high in sodium. I guess I could also google vindaloo or similar hot India curry.