A. stir frying is NOT Sauteeing. You wanna be searing that stuff in very high heat.
crushed garlic, sesame oil, hot chile sesame oil, touch of soy or ponzu, touch of rice wine, chili garlic sauce, few drops of ketchup, lime squeeze, oyster sauce.
If you have the red curry paste, I'd bhun it first (sautee for 5 ish minutes in oil, then set it aside)
Then, get in stir fry mode. use your reg oil, then sesame oil, and chile sesame oil, add the veggies/ingredients how you normally would, and toss in the curry paste. Thin it out with lime juice, rice wine and soy or ponzu.