Originally Posted by
gaobest
My curry attempts are still not packed with heat.
1 tbsp curry powder
1-2 tsp curry paste
1-2 tsp dried ancho chili powder (Albeit circa 2012)
with 3-5 pounds or so total of short ribs, potatoes, and carrots. In a blue dutch oven.
I need advice. The stew is definitely tasty and I love it for the fun comfort food but I want it spicier because I love hot curry.
Spices lose potency in about a year...especially chili peppers. Toss the ancho. I love chipotle but I don't think that is the what you are looking for....too smoky. Some curry paste I buy is plenty spicy....did you taste your paste first and see if you just need more of that? Do you have any dried whole chilis....thai bird (super hot)? Remember not to go overboard...you can always add more but hard to take out spiciness. It is the same mantra as with edible...you can always do more but can't do less.
