Richard,

There is a suce commercially available that would work for you.

"Tuong Ot Toi Vietnam"

It's a chili garlic sauce. It would work for curries.


Another thing you could do is get oil you stir fry vegetables in and add cayenne pepper to it. Strain the oil and use that to fry the food in. It will add the heat you seek. (Peanut oil works best because it doesn't burn until about 425 degrees F and most other oils start to burn at about 360 degrees F.

Also, ask at a local Indian/Pakistani restaurant what the cook would recommend.