How to control the heat of curry?
I love the flavor of curry, but my family does not tolerate the heat when I prepare a Thai Shrimp and Vegatables. I have ordered this in a Thai restaurant and requested mild. and it was, but the curry flavor was still heavy.
So attempting to reduce the amount of curry at home, I lose the intensity of the flavor.
I used red curry powder and coconut milk for the bulk of the mix.
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How can I reduce heat in a curry I have made?
2 comments a “How to control the heat of curry?”
well i think you don’t need to reduce the curry powder, put it into your likings if you don’t want it too heavy maybe you double the coconut milk so that the sauce will be not heavy.
There are different styles of curry powder, from mild to hot available at most supermarkets and specialty shops. Sometimes sauteing the spices in oil will help not only reduce the spice/heat just a bit, but also develop a deeper, richer flavor. Since most of the spices included in curry powder are oil soluble and will benefit from a saute in oil. If this is still to hot, then maybe backing off of the amount you are using.
If in your recipes there is a portion that deals with sauteing onions or other veggies… I would do that first and then at the end of that process turn the heat down just a little bit and then toss in the curry powder and allow it to cook slightly. Stirring constantly. maybe 30 seconds to a minute. Then continue on with the recipe as is. This works much better than just dumping the curry powder or other spices into the recipe at some other point. It blooms the flavor.
This whole technique of sauteing spices is showing up more and more in recipes and works wonders for latin/mexican dishes as well as those from the middle east.
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