I finally figured out the answer of how to spice up the curry dishes I’ve been making! The secret to heat is fresh ground chili paste! Previously, the curry dishes had great flavor, but not enough heat to suit me. This time, we added some fresh ground chili paste, and voila! There was the heat I was seeking! Excellent meal!
I took 2 Tablespoons Red Curry Paste and added it to 1 can of Coconut Milk (lite) and brought it to a boil. I reduced the heat to a simmer, and started chopping carrots, peppers, onion, zucchini. I put the veggies in the steamer with a can of water chestnuts, and a can of baby corn, both drained. I tossed in a handful of snowpeas too, then started the steamer. I went back to stirring the curry and coconut milk. I placed enough rice in the rice cooker, then went back to the curry sauce. I added some cooked chicken (fajita sliced) and kept stirring until the vegetables and rice were done steaming. I shut off the heat on the stove, grabbed my plate. I placed a bed of rice on my plate, scooped out some veggies and covered them with the curry sauce and chicken mixture. It was a very good meal, but next time I will double the coconut milk and add more curry paste. I had too much meat and veggies and not quite enough sauce. Here is a picture of my plate: