Whether the cap on the cayenne was loose or girlfriend misjudged your hot-sauce-to-hot-food ratio, there’s no preeminence that claims you have to throw the end an over-spiced dish. This even applies when your definition of spice is various from your guests’ an interpretation — like as soon as you’re serving your prized curry to a “blander” audience. You can turn earlier from the gates of hell once you’ve do a dish too spicy v a couple of quick fixes the most experienced chefs save up your sleeves.

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If you can’t take it the heat, here’s just how to turn it under a notch:

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Although not an evident firefighter, acid deserve to work wonders to mitigate heat. Relying on the dish, try adding part citrus juice (lemon or lime works ideal with most flavors), vinegar, chopped pineapples or tomato juice or sauce.

2. Include veggies

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It might sound nuts (pun intended!), but adding peanut or almond butter or tahini (a sesame seeds paste) can go a long means toward toning under that piquant dish. The course, this will job-related much much better in a spicy coconut curry than it would in a spicy salsa.

4. Add sweet

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If the warm dish in question is a chili, sauce or anything that have the right to take being thinned down, then include a ladleful the broth or various other mild liquid. This will spread out the heat much more per serving, therefore diffusing it.

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6. Add dairy

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There’s a factor sour cream is so usual in mexico food and that Indian cooking abounds through yogurt sauces (called raita)— dairy products tempers spice. Stir in a tablespoon in ~ a time of yogurt, tart cream, milk, coconut milk (a an excellent nondairy alternative) and/or a soft cheese prefer Parmesan to counteract overly warm flavors.

Make more

If you have extra ingredient on hand and don’t mental a double batch, you can add much more of every ingredient except the spicy one come diffuse the heat. The very same amount the spice in a enlarge dish will certainly be less piquant.

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How to stop it:To avoid making an too many spicy food in the future, be sure to add just a tiny bit in ~ a time, and taste together you go. Don’t measure out spices over the food to prevent them native spilling. If using hot peppers, taste a small bit very first to get a feeling of how hot it is.