Help how do we cool down a curry

[eatyourveg]

Have just served up a nigella curry made with 3 tbls red thai curry paste. we are all hiccupping with mouths on fire (we tend to favour korma tikka strength but happily venture a little further from time to time) we have a huge batch left and we all agree it tastes lovely except for the hotness.

Does anyone know if there is a magic ingredient that would cool down the mixture so that I can serve up the rest of it tomorrow?

Coconut milk :)

Yoghurt might help.

coconut milk
natural yoghurt
creme fraiche
sour cream

Nigella loves her chillies!

Honey

yoghurt/milk/cream

anyhting dairy, really.

there is a component in the fats that is the only thing that the chilli enzyme is soluble in.

if you don't want to put it in the curry itself, you can eat it with a glass of milk as an accompaniment - just take a sip in between each bite

peas

serve it with natural youghurt on a side
everyone will serve themseves and then add some of youghurt to cool it down

serving it with a salad of cucumber and tomatoes helps too

adding chinks of potatoes and cooking them together may also help as they absorb some sauce and hotness too

you could cool it down and collect oil which will appear on the top but you are going to remove lots of flavour too

Agree, use natural yoghurt.Add potatoes,cook them to absorb flavour and then remove. That should have absorbed some heat.

thank you one and all - will give it a go because it really does taste good in all other ways. (It has sweet potato in it already I hadn't realised they absorbed the heat) heaven knows what it would have been like otherwise

Is it leftovers to be served another time?

If so, make another batch with no chilli, and mix the two.

If not, then yeah, you need dairy or cool veg served with it as has already been said.

Honey will honestly cool it down! And wont change the colour or texture or be any hassle. Simples :)

I am very interested to hear the honey suggestion HinnyPet - will try that myself sometime.

Otherwise, make a batch without chillis in, mix the two, divide and freeze.

does the honey thing really work?? and how?!

might well help me out in the future that!

Coconut milk. I hope it was a turkey curry. (trying to ignore Marco Pierre White's surly meat swapping face in that bloody ad that keeps coming up)

I dunno how the honey works, it was in the "recipies for disaster" book my mum got me when I got married and I've used the tips in the book for ages!

Ooh where can I get a copy of 'Recipes for Disaster' I can never remember how to 'fix' a meal with too much salt in it or what to do when you burn the spuds!

:) I think it was Lakeland !
(Me Mum has bloody shares in the place I'm sure :o )

I love Lakeland!

Mango chutney

Sugar cools chilli, (salt enhances the heat) but not sur eif it will make it taste odd?

I would add more coconut milk to 'dilute' it though I think.

Cream. or natural FULL FAT yoghurt.

bit late now??

Pmsl at curry sitting around waiting to be cooled down since august

Well I read the title and thought 'that's a bit silly, don't you just, well, wait a minute?'

(or 6 months maybe)