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Q: What's with the Thai Green Curry jar?

I cooked a Thai green curry tonight and it was too damn hot.

I'm a novice cook, at best.  I can't say I was confident the thing would turn out great, but I was hopeful.

I'd planned it fairly thoroughly and I reckon I gave it my best shot.

The four recipes I checked out on the internet advised using between 1 and 3 tablespoons of curry paste.  I used 4.

This was a mistake as it turned out too hot.  The two ladies with me did fairly well but I couldn't go on after about half a dozen mouthfuls.  And the beer I was drinking only exacerbated the fire in my mouth.

The brand I used must be the hottest in the world.  Anyone else had a problem like this?

Any suggestions on how I can dilute the hotness so I don't have the chuck it out?  It's really colourful.

 

4 years 44 weeks ago in  Food  - China

 
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Try following the advice of the recipes next time.

 

 

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4 years 44 weeks ago
 
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Try following the advice of the recipes next time.

 

 

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4 years 44 weeks ago
 
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never cared for green curry myself... don't exactly hate it,,, but it does seem like eating grass or a tree or something...

now, regular Thai curry, or at least the regular u get up around Kalasin or somewhere else in Isann,  that's pretty good for once in a while.  all in all I'm not Crazy 4 Curry.

can't dilute it, just serve with more rice.

*that is a weird chemical reaction,,, anything spicy u eat,, a swig of cerveza makes it burn more.  logic be damned~

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4 years 44 weeks ago
 
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Eat it when drunk. Imagine its a late night vindaloo.

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4 years 44 weeks ago
 
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I ordered a green curry at Wagas once. I couldn't eat it is was that hot. And I thought I could handle pretty spicy food. 

Just use less. It's not rocket science. Is it just me or is this a no brainer? 

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4 years 44 weeks ago
 
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Add some water and cook slowly for some 10 -15'. If  curry is still too hot, you can add some veggi to the dissolved curry. I usually have frozen green peas or corn for such an 'occasions'. You could also add some meat (chicken or fish) to the mix.

Change beer with wine or scotch to cool down your swally.

'Add-it': 'mi fan', how could I forget that? Do you do (a-lot-of) 'mi fan' in Xin?

Boil some lightly salted rice. Make sure you don't overcook rice ( 'Al dente' is magical Italian word), especially if you have Italians among the guests. You might get murdered, if you serve cook-through-rice to Romans.

Mix rice and watered down curry, and you'll get edible (not spicy) risotto, or 'paella' as Spanish (Floridians) call this dish.

My 'cooking' part of the brain works only when am hungry.

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4 years 44 weeks ago
 
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If it's too hot for you , add extra coconut milk or water. 

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4 years 44 weeks ago
 
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Toss a good amount of cooked rice in there and mix it all up. That'll dilute everything and triple the amount of food. 

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4 years 44 weeks ago
 
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Add more coconut milk, as Thai curry is coconut milk based. 

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4 years 44 weeks ago
 
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cold milk is working for these accidents, just keep it for some time in a mouth, spit out, and again,

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4 years 44 weeks ago
 
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A good IPA will compliment Thai food. If it's hoppy enough it will cut through the spiciness of the food, even green curry.

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4 years 44 weeks ago
 
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You're 2 best solutions have been given to you - rice, and coconut milk/cream.

 

As well as just drinking milk instead of beer - but I presume that's out of the question Tongue

 

Also, for future reference, try going down a notch in your curry flavours... try the Red... Personally, I prefer flavour over spice, so I just use Yellow!

 

What you could also try... add more water, then after it's diluted the burn, scoop it out!

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4 years 44 weeks ago
 
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Well, thanks a lot you mob for your advice.

I won't be able to exercise the more coconut milk/cream option because there's no chance I can buy it in this town.  (The can I did use I brought back from Aust with me last year, along with the jar of curry paste.)

What  I think I'll do is this....

1)  Buy a bottle of Turpan dry white wine.  Whack it in the fridge and give it about 4 hrs.

2)  Throw some more vegetables into the curry.  Eg;  celery, pak choy and corn (more bright colours).

3)  Put some more chicken stock in there.  About 500ml should do it.

4)  Cook up some more rice.

 

* I can be a bit of a dill, and not only in the kitchen, but in my defence I do like hot food and the recipes weren't uniform with their recommendations for the amount of curry paste I should use.  So I didn't think 4 tablespoons would be excessive. 

And I probably shouldn't have thrown in all those red chillies either...

 

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4 years 44 weeks ago
 
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