Since my Thai shrimp curry was so good the other day, and I still had a
lot of cilantro left over, I decided to try something else with it. I
used the same basic sauce but added a couple chopped hot chilis. I then
set some aside and did two variations.... chicken for me and beef for my
wife. She is avoiding chicken for a while due to allergies. My chicken
curry was better than the beef for her.

I had never used those little Vietnamese chilis before. I didn't know
how hot they would be so I cut a tiny piece of the end and tasted it.
Holy cow. It was hot. I opted to use two. I slit them and scraped out
the seeds and then sliced them up. That gave a nice heat to the dish,
and was actually not quite as hot as I had expected. I could have used
a third one.