Cooling down a thai curry

StudentC

Hi

I've googled this a bit but haven't come up with an answer yet.

If I make an indian-type curry too hot, I'll cool it down with yoghurt.
But what are people's suggestions for a too-hot thai or malyasian-style curry? Yoghurt doesn't really seem to fit, any other ideas?

Thanks

DadaKopf

Coconut milk?

forbairt

Isn't coconut standard for cooling it down ?

rocknchef

blow on it for a while:p

sorry only joking

coconut milk or fruit chutneys eg mango and lime

StudentC

Thanks for the replies.

I meant to say in the first post - I don't want to add more coconut milk (it's in there already), because I don't want to end up with it too runny.

might try the chutneys

s_carnage

rocknchef wrote: »

blow on it for a while:p

sorry only joking

coconut milk or fruit chutneys eg mango and lime

+1 for the chutney. Gives it a lovely taste too.

rocknchef

StudentC wrote: »

Thanks for the replies.

I meant to say in the first post - I don't want to add more coconut milk (it's in there already), because I don't want to end up with it too runny.

might try the chutneys

you can use a bit of corn flour to thicken it up or get a block of creamed coconut and grate it in last minute.

but i like chutneys with mine

forbairt

I should have said I was actually talking about dried coconut which I quite like when I put it into curries

StudentC

Thanks again all for the replies, this is a great resource.

I have a block of coconut so i'll grate some of that in and see what happens

balon

don't fight it, feel it!

olaola

If you make your own paste you can control the amount of chillis, it's easier than you'd expect! I have a good recipe at home if you want it. You'd need something to blitz it with though.

rubadub

If you are really stuck and it is really hot you can decant the sauce off into a bowl, then add another milder sauce to the main mix, then freeze the superhot leftover sauce and use it as a base for your next one or 2.

I love coconut but it is very high in calories.

boodlesdoodles

Milk or natural yogurt can be used to cool down hot food without affecting the flavour of the it too much. There's something in them that counteracts the heat of chillies, drinking a glass of milk with a hot dish also helps

Magic Monkey

StudentC wrote: »

Thanks for the replies.

I meant to say in the first post - I don't want to add more coconut milk (it's in there already), because I don't want to end up with it too runny.

might try the chutneys

Thai curries are supposed to be quite runny, i.e. ingredients swimming in it. Sugar can counteract pungency/spiciness to a certain degree, but obviously you don't want too much sweetness.

Any dairy product will reduce pungency, as the casein (milk protein) unbinds the capsaicin (the compound that causes the burning sensation) that has connected with the nerve receptors in the mouth.

It's also why sour cream is served with chili con carne, yoghurt raita or youghurt drinks with indian curries, etc.

Swampy

I find that more sugar brings down the heat. I agree with the above ^^^

no scope

tyr a bit of mayonaisse

lg123

mayo, would it not curdle up?

Fringe

You could try throw in more veg. Potatoes work really well.