Help me rescue my curry!

[toothbrushhead]

In the slow cooker now - just tried it (chicken so couldn’t earlier...)

I’ve used too much / too strong thai red paste and it tastes a bit salty (fish sauce and soy sauce presumably)

The lemongrass is gritty (not removed enough of the woody stuff) but doubt there is anything I can do about that

I have oatly cream, dairy free natural yoghurt and coconut milk (was planning to add this for whilst the rice is cooking) - just add at the end

Have already halved a potato and put that in as seem to remember it can help with the salt ....

Wise mumsnetters what to do?

Whole can of coconut milk, rescues any curry!

The yoghurt will soak up the salt. I usually put about half a pot into curry sauce, but if it's gone wrong in any way, adding more seems to solve almost any aberration.

I was going to suggest a potato (and then chuck) as well. Adding some sugar can also help and a squeeze of lime juice at the end. Hope the coconut milk saves it. I find commercial pastes really vary in taste and salt level.

Add coconut milk to dilute. Increase the volume of veg in your curry to compensate for the increased liquid in it.

yes to coconut milk, then a bit of yoghurt stirred in at the end if its still too strong/salty.

Not sure how to rescue from grittiness, though.

Lime juice, coconut milk and a bit of sugar will balance your salt overload nicely. Partly cream is great stuff too so use that if you need more than the coconut milk you have in. May be better to transfer to a pan and reduce the liquid a bit as well then back into the slow cooker

The potato and a tin of coconut milk as well as some extra veggies seemed to sort it. Served with sliced uncooked spring onions on top as well which seemed to lift it slightly

Lime juice and sugar would have been perfect had I thought of it in time.

It’s the Mae Ploy pastes - I keep getting caught out by how much stronger they are than usual supermarket home bought pastes, delicious though but the whole thing ended up very rich as I’d put creamed coconut in with chicken stock at the start of the cooking process ...

Thanks for all your help!