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Tips For A Fiery Thai Sweet Dipping Sauce

As part of my continuing obsession with sweet and heat, I want to make a Thai style sweet dipping sauce, but I want to make it fiery. Not 'edge of endurance' hot, but something with real bite (without being overwhelming).
 
I'd also like to avoid the corn starch sludge component most recipes call for.
 
Any tips, pointers or recipes gratefully received.
 
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