General tips for curries to mitigate heat:
- Add a citrus juice, like lemon or lime juice.
- Add 1-2 tsps sugar, to temper the heat.
- Incorporate or add extra of the dairy ingredients, coconut milk or nut butters to make the sauce milder.
- Serve the dish with some extra yoghurt on the side for eating with the curry.
- Serve the dish with a cooling side salad/salsa.
- Dilute the sauce with some water.
- Double the fresh ingredients so that the strength of the heat in the flavour pots is spread across more portions. (bonus - extra portions of food, great for families with kids who cannot eat spicy food).
- Use a little less of the flavour pots which contain the chilli ingredients.
Ancho Glazed Salmon
- The ancho spice mix is quite spicy, so just use half of this, or you can double the amount of salmon to feed four people and spread this seasoning across 4 salmon fillets. The salsa seasoning is quite spicy so again only use half of it, or double the amount of mango and avocado, and definitely add in the optional pineapple to counteract the heat.
- The spicy rice isn’t that spicy, but to make it milder, just cook an additional 40g of rice, to mix in with the veg, and/or increase the amount of red pepper and sweetcorn you put into the mixture.
- Cook with full fat coconut milk and use lime juice and sugar to temper the heat.
BBQ Tandoori Chicken
- Double the amount of meat you’re using and increase the yoghurt to 80g in the marinade. Serve with yoghurt and lemon on the side.
- Don’t use all of the Gochujang paste in your rice - this is the spicy chilli flavoured pot. You can make extra rice and dilute your dish by mixing in a bit more of the plain rice. Make sure to have an egg with the dish as the cooked yolk will also tone down the heat of the spices in the rice.
- Add another 50g yoghurt into the dish when you’re pouring the yoghurt into the pan with the tomatoes. Follow other suggestions of serving with extra yoghurt, lemon wedges and a side salad.
Ca Kho To
- Add a little less of the Ginger & Garlic Mix. This also contains some chilli, so has a bit of a kick to it. Add in an extra 100ml of coconut water and 1 tbsp of sugar too.
- Use only half of the Jalapeno Sauce and make sure to have lots of mozzarella or grated cheddar cheese with this when you bake the tostadas in the oven. Serve this with some soured cream to cool it down too, and go easy on the Pico de Gallo Mix in the tomato and onion salsa too, or double the amount of tomatoes and onion you use in this to spread the heat around a bit.
- Spread the Piri Piri Glaze across 4 chicken breast fillets instead of 2.
Hot Cajun Meatballs
- Add only half of the Hot Pepper Sauce into the pan. Add some more vegetables to pad out the dish so you don’t just taste the Cajun spices and heat. Feel free to use more meatballs than suggested with the Cajun seasoning, to spread the heat across more portions.
- Our version is nowhere near as hot as it can be in authentic Jamaican eateries, but it still has some kick. To lessen this, use double the amount of chicken with the Jerk marinade, and save the extra portions for another time by freezing them.
- Don’t miss out the roasted limes in this dish, as these will be nice over the chicken. Make sure to use full fat coconut milk for a nice creamy, sweet and mild “rice and peas” accompaniment to the chicken.
King Prawn Jalfrezi
- Stir 50g plain yoghurt in at the end and serve with extra yoghurt.
Korean Lamb Chops
- Use a little less of the Sriracha sauce, or dilute it heavily with water as it’s very spicy!
- Use a full fat coconut milk instead of light to make it creamier and sweeter.
- Add an extra 100ml of boiling water to the pan, so 400ml in total. It will help to dilute the spices. This is a curried noodle soup, so should be thin. If it’s still too spicy, add 1 tsp of sugar.
- Use a little less of the Malay Garnish, as this has chilli flakes in it.
Masala Lamb Chops
- The Masala paste itself is the spicy part of this dish. Only use half and mix it with some oil before putting on to the lamb chops. I’d also recommend using twice the amount of lamb chops, and saving some in the fridge or freezer for another day.
- Eating this with a lot of the mint yoghurt will really help, and can also be used for dipping the potato wedges into, if the wedges are found to be spicy. Don’t miss out the lemon juice at the end.
Mexican Bean Chilli
- Make this dish appear milder by increasing the amount of beef you use. Try 400g beef and add in an additional chopped red pepper. You’ll have more portions this way.
- Don’t forget to serve it with soured cream.
Moqueca de Peixe
- Use full fat coconut milk and use a whole tin (400ml) this time. Add one more tomato and one more pepper into the recipe.
- Again you can use lime juice and sugar to taste to temper the heat if necessary.
Moroccan Spiced Fish
- The Ras el Hanout is the element that brings the heat in this dish, so perhaps use only half of this spice pot. Only use what you need of the Moroccan Rub on the fish to coat the surface of the fish. This can also seem quite spiced.
- Use a full tin of chopped tomatoes (400g) during cooking and add more yoghurt to the curry at the end. Use 300g yoghurt instead of 200g and make sure to have some extra on the side to serve the curry with to cool it down. This curry is great for kids.
- Use full fat coconut milk for this one and add in 100g creme fraiche or yogurt to the curry towards the end. Use only half of the Nyonya garnish, as this contains chilli flakes. Make sure to put the potatoes in as this will soak up some of the spice.
Red Lentil & Squash Curry
- The heat is coming from the Spicy Garlic & Coconut paste and also a little from the Dhal Spice Mix in this dish. Try to use half of each pot, or two thirds of the pot. If you want to use the full pots, then make sure to serve this dish with yoghurt on the side. You could also add sweet potatoes or regular potatoes to this dish, which will also absorb some of the heat.
Sichuan Dan Dan Noodles
- The heat is mainly coming from the chilli oil in this one. There is still a lot of flavour in this pot though so perhaps just add a quarter of this flavour pot to the pork while it’s cooking and don’t worry about making the chilli oil. Increase the amount of pork you use to 500g and use 3 noodle nests instead of two to make an extra portion, so all 3 portions will be less spicy.
Thai Basil Pork
- Increase the pork to 500g and add in an extra bell pepper. Use the suggestion of adding sugar to help with the heat. The main heat is coming from the Chilli & Garlic Paste, so only use two thirds of that, and perhaps also two thirds of the Thai Seasoning. Make sure to use lime too, so it doesn’t feel too salty with the lack of the other flavours.
Thai Red Prawn Curry
- Use full fat coconut milk and feel free to add in 1 tsp of sugar and to add extra lime juice. To make more portions to help dilute the sauce, add in 1 extra red peppers and double the amount of tomatoes and prawns.
Thai Yellow Fish Curry
- Use full fat coconut milk and feel free to add in 1 tsp of sugar and to add extra lime juice. Use a little less of the desiccated coconut blend, which contains chilli flakes. To make more portions to help dilute the sauce, add in extra peppers, mangetout and cod fish.