Thai Red Curry Cauliflower (Easy 30-Minute Recipe) - Kirbie's Cravings (2024)

FAQs

How do you fix a curry that is too spicy? ›

Thai Curries:

Thai curries are known for their bold flavors and spicy kick. To cool down the heat, adding more coconut milk or cream can be highly effective. The creamy texture and subtle sweetness of coconut milk help balance out the spiciness, creating a harmonious blend of flavors.

On Indian-style curries and chillies, a spoonful of yoghurt or soured cream works wonderfully, but if you've gone crazy with the heat, you can also add milk to the curry or chilli base. Once you've added the base, gently simmer it, but don't boil it, or it will split.

It makes a real difference to the flavour of the curry. If you want to make the curry extra indulgent you can use double cream instead of single cream.

Remember how we said capsaicin is an alkaline molecule? Balancing it with an acid can help neutralize the molecule's activity. This means drinking or eating something acidic — such as lemonade, limeade, orange juice or a tomato-based food item or drink — may also help cool your mouth down.

Peanut, almond, or cashew butter are all rich in fat and can help dissolve capsaicin and mitigate some of the heat from chiles. If you're hesitant to add fat, you can also dilute the heat of a curry or stew by adding more water.

How can I thicken up a Thai red curry sauce? Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

Yes, but it depends on the dish. In case of Indian curry dishes: Most North indian curry dishes do not use coconut milk; but cow/buffalo milk, or even better, Yogurt or Curd. The main purpose of using coconut milk in a curry dish is to offset the heat produced due to the spices and chillies used in the dish.

Is coconut milk OK in curry? ›

If you're a fan of Thai curries or Indian dishes like chicken tikka masala, canned coconut milk likely has a permanent spot on your grocery list. A few splashes add a creamy richness and nutty, slightly sweet flavor to everything from soups to desserts.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.

So, instead of cream, I use yogurt and butter (cream's close cousin) to get that rich and velvety tomato gravy for my Chicken Tikka Masala. If you are one of those people who love cream in their Chicken Tikka, then swap out the yogurt and add it. It's all good.

A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.

Neutralize Spice with Acidity

The reason why most Thai dishes are served with a lemon or lime wedge is because acidity is a great tool to make food less spicy. Acid counteracts the burning caused by chili peppers while adding a tanginess to your dish.

Add acid. Take this trick from Thai cuisine, which happily uses lots of chiles. To counteract spiciness, a lot of their dishes use a liberal amount of acid from citrus, vinegar, or even ketchup. A spoonful can really do wonders to balance out and counteract the spiciness.

Generally, it's best to put hot food and leftovers into the fridge within two hours of being cooked. After this time, bacteria can start to grow and transform your delicious meal into a bout of food poisoning waiting to happen.