Reduce the hot taste in a Cambodian curry
I made a Cambodian curry, but it was too hot! They say dairy is good for cooling hot curries, but this one I made has coconut milk in it. Would it be ok to put cream in it? If so, single or double??
Best Answer
If it is about keeping authenticity, more coconut milk would be the answer. If you just want a toned down but well tasting curry, any emulsified fat - coconut milk, cream, yoghurt - will do, as long as you add it carefully in a way that doesn't make it split and become grainy (so whisk it, add it carefully with the heat turned off). Cream and/or yoghurt would be the authentic addition for a north indian curry.
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How do you make a hot curry less hot?
How To Cool Down A Spicy CurryHow do you tone down a hot Thai curry?
Known for their cooling effect, adding milk, sour cream or even a dollop of plain yogurt in a serving of curry will bring the spiciness down. Adding Acidic Ingredients \u2013 This tip comes straight from Thai cuisine, which happily uses lots of chillies in their dishes.Does coconut milk make curry less spicy?
Try adding dairy, coconut milk, or extra oil to the curry to tone down the spiciness. Alternatively, you can add more base ingredients, such as meat or vegetables, to help spread the spiciness out.How do you change the taste of curry?
Adding a sweetener like sugar, jaggery You can also improve the taste by adding some sugar to balance out the bitterness. Add a little bit at a time and taste. You might have to balance out sugar's sweetness by adding some salt to it.How to Tone Down A Spicy Dish
More answers regarding reduce the hot taste in a Cambodian curry
Answer 2
Don't add anything to the curry itself.
Instead, serve it over steamed rice. The starchy rice will do more to dilute the hot pepper flavor than any liquid you would add to the curry.
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