Did you manage to make a big pot of curry but found it too spicy for your taste buds? Do not worry! Basically, the spiciness of curry can be easily reduced using simple ingredients that you probably already have in your kitchen. For example, you can add coconut milk, dairy products, or extra oil to your curry. Alternatively, you can also add a measure of the basic ingredients listed in the recipe, such as meat or vegetables, to neutralize the spiciness. If you have limited time, take a shortcut by adding fresh cucumber or papaya raita to a cooked curry, then serving the curry with starchy ingredients like rice to reduce the spiciness.
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Method 1 of 3: Adding Dairy Products, Coconut Milk, or Oil
Step 1. Add yogurt or sour cream if you don't mind the thick texture of the curry
One way to reduce the spiciness of curry is to add 1 tbsp. sour cream or yogurt into it. After that, stir the curry with a wooden spoon to allow the yogurt or sour cream to combine with the rest of the ingredients, then taste the curry to make sure it's to your liking.
- If the curry is still too spicy, add another 1 tbsp. yogurt or sour cream until the taste is to your liking when tasted.
- Don't add too much yogurt or sour cream so the curry doesn't end up being too thick.
Step 2. Add coconut milk as far as it doesn't risk spoiling the taste of the curry
Most curries do contain coconut milk. That's why, you should not hesitate to add about 1 tbsp. coconut milk gradually to neutralize the spicy taste in the curry, and taste it again to make sure the taste is to your liking.
Just add a tablespoon or two of coconut milk if the curry is still too spicy. Don't forget to taste the curry after the coconut milk has been added to check if the taste matches your taste buds
Step 3. Add milk if you don't mind a thinner curry texture
In fact, milk can also help reduce the spicy taste of curries, you know. You only need to add 1 tbsp. Pour the milk into the saucepan with the curry, then stir until well combined with the other ingredients.
- Taste the curry after adding the milk. If the spiciness doesn't decrease, add some milk and taste again.
- Don't add too much milk at once to prevent the curry from turning runny.
- High-fat milk is the best option to mix with curries.
Step 4. Add oil if the ingredients are listed in the original recipe
Choose an oil that tastes neutral, such as vegetable oil, or one that tastes good with your curry. Remember, the oil should be added gradually, about 1 tsp. in each pour, then stir until well mixed.
Always taste the curry after pouring 1 tsp. oil to check if the taste matches your taste
Method 2 of 3: Adding Base Ingredients
Step 1. Add a handful of grated carrot or potato wedges to absorb some of the spiciness of the curry
Place the carrots or potatoes in the saucepan with the curry and cook the vegetables of your choice over low heat for 15 minutes or until they are soft.
The type of vegetables used need not be the same as the vegetables contained in the curry
Step 2. Add the meat to reduce the spiciness of the curry
If you don't mind eating more meat, try preparing an extra quarter of the meat and cooking it until it's soft and brown in color before adding it to the pot of curry.
Adding a measure of meat has the same function as adding a dose of vegetables because basically, the more ingredients you add, the less spicy the curry will be
Step 3. Add more of the sour-tasting ingredients listed in the recipe
If your curry already contains acidic ingredients such as lemon juice, lime juice, vinegar, tomatoes, or pineapple, try increasing the amount to neutralize the curry flavor. For example, you can add the juice of half a lemon or lime, 1-2 tbsp. vinegar or tomato sauce, or 50 grams of fresh pineapple/tomato to reduce the spiciness of the curry.
- Taste the curry after adding one ingredient to check if it matches your taste.
- After adding the new ingredients, don't forget to stir the curry so that the flavors of all the ingredients can be combined well.
Step 4. Double the curry recipe without adding the spices
If you have excess ingredients and don't mind making more curry, try making a new serving of curry without adding any spicy-tasting ingredients. After the second curry is cooked, immediately mix it with the spicy first curry.
This method is effective in producing a new serving of curry with a medium level of spiciness
Method 3 of 3: Reducing Spicy in Ripe Curry
Step 1. Make raita out of cucumber to serve with the curry and reduce the spiciness
Basically, raita is a side dish that tastes fresh so it can reduce the spicy taste of curry. To make it, you only need to mix cucumber with plain yogurt, onions, coriander leaves, and cumin to taste.
When serving, simply add a spoonful of cucumber raita to the curry bowl
Step 2. Eat the curry with papaya to reduce the spiciness
In fact, papaya pieces that are still green and fresh are delicious to eat with a plate of curry made from coconut milk, you know! To eat it, papaya needs to be peeled first, removed the seeds, and scraped the flesh using a vegetable peeler or fruit cutter.
If you want, you can also add fresh herbs such as mint leaves to reduce the spiciness of the curry
Step 3. Serve the curry with rice so the spiciness is absorbed into each grain of rice
Although eating curry with rice is not new to you, you may not know that this method is actually effective in reducing the spicy taste of curry. Therefore, there is nothing wrong with eating curry with a plate of jasmine rice, basmati rice, white rice, or brown rice to reduce the spicy taste.
