Arrgh! Curry's too hot!!

I've been to indian restaurants where they keep a team of plain yogurt dispensers on standby in case of emergencies. Probably wouldn't do anything to the initial vulcanism, but it might help to minimize casualties.

Thai curries are notoriously spicy... you could try serving it in smaller portions with lots of rice available?

Water doesn't tend to help lessen the spiciness of foods. Dairy products do, as does coconut milk and sweets. So, after what you've already, I'd finish the meal with something really sweet.

Yeah, sorry I replied late...

We have curries all the time - have to. The husband grew up on rice and curries, and I want to keep him happy, so...

When I make curries too spicy for my audience--they're never too spicy for me--I freeze the leftovers flattened in a bag. Later, when I make more batches of the same curry, I omit the chiles from the paste and instead add broken-off portions of the over-spicy frozen batch.

A friend suggests adding sugar. I agree: it's common to add sugar to spicy dishes to make them tolerable for white folks.

Also, stop drinking water when your mouth is burning. Everyone does that. Bad idea.

Ah, see, I never really have enough curry to go into the freezer.

Also, if you like spicy, you really need to try Sri Lankan curries. Really. Or visit and let me feed you. My curries are always spicy.

mccardey, that pretty much describes Sri Lankan curries.

It's curry night at my house tonight

Love them. I have to keep them on the mild side for the missus

Suddenly I feel like making my thai green curry...

http://www.authorskitchen.com/blog/2011/3/22/cooking-green.html

When I made it crazy hot, I made sure the prik nam pla that I served it with was definitely on the sweet side. So, sugar, I guess is my suggestion.

jennontheisland said:

Suddenly I feel like making my thai green curry...

http://www.authorskitchen.com/blog/2011/3/22/cooking-green.html

When I made it crazy hot, I made sure the prik nam pla that I served it with was definitely on the sweet side. So, sugar, I guess is my suggestion.

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The recipe really looks so hot and also healthy, I love eating curry but not to much, I'm gonna make this recipe this coming sunday, thanks.

This thread cracked me up - I'm the only one in my family who likes Thai food, because of the spice.

Jersey Chick said:

This thread cracked me up - I'm the only one in my family who likes Thai food, because of the spice.

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Pure Capsacin is available in many specialty grocery stores. It comes in an eyedropper bottle inside a standard prescription bottle. As long as you put it into a liquid you can stir it around for an even distribution, [or just for fun, put two drops on one piece of popcorn and mix it into the bowl of popcorn to see who washes the dishes.] Since you only use a few drops at a time, it should last a good long while. It's an easy way to spice up just your own bowl of chili. You can also buy dried halepenos (correction, habaneros) and grind them in a spice grinder if the cayenne isn't hot enough.

George, who when he was in Texas commented, "Don't you have anything with more heat?" and when given a bowl of their hottest salsa, ate it with a spoon saying, "That's a nice gazpacho."

GeorgeK said:

or just for fun, put two drops on one piece of popcorn and mix it into the bowl of popcorn to see who washes the dishes.

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Alessandra Kelley said:

Thai food medium hot is anybody else's blistering.

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Eh, not entirely.

Tamil Indian (from Tamil Nadu in the south of India) food is hot, as is Sri Lankan food, at least as hot as Thai food, possibly more so. It's hard for me to tell, despite having eaten food from all over the region, simply because the food is so infrequently spicy for me - I have a cast iron system for that sort of thing. It took me until I tried the Bhut Jolokia peppers before finding peppers that were hot for me.

GeorgeK said:

You can also buy dried halepenos and grind them in a spice grinder if the cayenne isn't hot enough.

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Jalapenos aren't that hot at all. They rate at only around 30-35k scoville units if memory serves. The Bhut Jolokia is over a million. Habaneros are somewhere around 300k.

If you want hot, go with a pepper that's hotter than a jalapeno. Or go to an Indian/Asian shop and buy chilli powder (which you westerners call cayenne ) there. They probably have several levels of spicy for their chilli powder - the Indian shops in New Zealand certainly did.

Also, in Sri Lankan cooking, we layer the peppers, using both fresh green chillies as well as chilli powder (red), and sometimes adding black pepper as well. In combination, they can knock the spice levels up a bit.