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Now normally this isn't in my vocabulary....
BUT I've made a HUGE batch of daal to bring to a friends house & its way beyond HOT. Now we can't have dairy & really can't eat it as the main course... sooooo any ideas how to cool down a curry without yogurt?
I don't know how it would go with the daal but if I make a red curry chicken that's too hot I cool it down with some lime juice and/or lime zest.
The only thing I know of besides yoghurt/cream/coconut milk is to add lemon or lime juice. Apparently it does cut down some of the heat.
ETA: Snap
okay I'll chuck in some lime juice. I've just started to cook some extra lentils, I had around 1/2 cup so maybe adding that will help too. There were tomatoes in the recipe so I chopped an extra one & put that in too. Its too hot to actually taste anything else in there.... bummer. I just got a bit too happy with the chilli.
Send it to me!!!
OOOh I'd have to express for a few feeds though!!!
oh Tracey you'd love it! DH just tried some & said its Thailand medium... lol.
...you could also chop some bananas and cucumber and have that as a side dish....
Sugar makes things less hot.......
If you chuck a whole peeled potato into something that you've overseasoned it absorbs alot of seasonings. You just take it out when it starts to turn to mush.
I don't know if it works for chillis because I've never tried it for food that's too het.
I've tried the potato trick before and it didn't really do much, its great for salt but for some reason it didn't make much difference with the curry I did (or maybe I'm just unlucky?)
I'm a dufus I just realised you said you hadn't tried it ;)
Yep add sugar...???
Okay I tried this:
Made 1/2 cup more lentils & added it to the mix once mostly cooked
2 tbsp of lime juice
1 tsp of sugar
AND.... it was beautiful. Our friends still won't be able to eat it, so tomorrow I'm going to get more lentils & cook them down to mix them in. But for us it was amazing!!! Thanks!