There must be a different school of thought with many Thai chefs. I've had it here in the East at various places and in Phuket and each time it was enough to blow your head off. Looking at some recipes on Google they say "one red chili" as part of the ingredients. Not enough though to give the heat I've experienced. Pete
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I've also had it both the sweet & milky, plus the oily and spicy variety - and also spicy and milky; but never once was it anywhere near the heat levels that you can expect from most other Thai foods.
Phanaeng seafood curry is one of those dishes I just have to have every now and then, but I normally need to beg them to add extra chili to bring it to a level I like. I've had it in many places, including Phuket, and I've never found it to come spicy hot.
At the old Moonsmile and Plateau restaurant, they used to have a king prawn and Pineapple curry that blew your head off - one of my all time favorite Thai curries.