Made a batch of curry or chilli that’s finished up hotter than intended? Find out which ingredients you have the right to include to make it less intense and also balance the in its entirety flavour.

You are watching: How to make curry less spicy


Try these tricks for reducing the warmth. Add a little at a time and also taste as you go however bear in mind that you will construct up immunity to the warm as you taste.


The simplest method to dissipate heat in any type of recipe is to add even more ingredients, generally more veg will certainly be the option you need to hand and also they’re faster to cook than some other options. Starchy veg such as potato and also sweet potato are specifically reliable.


2. Coconut milk or cream 

For Thai curry and also other comparable coconut-based curries, include more coconut milk, or a spoonful of coconut cream to each serving to be stirred with. Coconut milk is a vegan option for all curries, providing the coconut flavour will job-related.

3. Lemon, lime or vinegar

Adding a squeeze of citrus, a splash of vinegar or some salt may also occupational (for both coconut-based and various other curries favor this goat curry) as they will certainly counter the flavour.

4. Yogurt or soured cream

A dollop of yogurt or soured cream functions wonders on Indian-style curries and also chillies however you can also include milk to the curry or chilli base if you have actually really gone overboard with heat. Simmer the base gently once you have actually included it yet don’t boil it or it might split.

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5. Sugar or ketchup

Sometimes a pinch more sugar helps, or for a tomato-based dish like this Cape Malay chicken curry, a spoonful of ketchup. Do taste as you go though, or you may finish up via an overly sweet dish too.


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Like this? Now examine out these curry and also chilli recipe ideas:

Delicious healthy curry recipesTop 10 veggie curry recipesBest side dishes to serve with curryHow to make Thai curry and curry pasteOur optimal curry recipesChilli con carne recipe collection


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What’s your favourite tip for making a curry or chilli less spicy? Leave a comment below…

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