Q&A for How to Reduce Spiciness in Curry

You might want to add coconut cream or milk. The coconut will add a nice natural sweetness which might cut through the spiciness a bit.

You can turn down the heat of a spicy curry by adding dairy to it. If you don't mind thickening the curry, add about 1 US tbsp (15 ml) of sour cream or yogurt into the pot of curry. If you're okay with thinning the curry, pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to reduce the heat. You could also add abouy 1 US tbsp (15 ml) of coconut milk to the curry sauce to cool it down if it matches the flavor or if the curry already has a coconut base.

Yes, sour cream will cool down and reduce the spiciness of the curry. But sour cream will also thicken the sauce. If you don't want the sauce to be any thicker, use whole milk instead. If the curry has a coconut base, add coconut cream or milk to the sauce to reduce the heat.

A quick and easy way to thicken a curry is to add a dollop of sour cream to it. However, the cream will neutralize a little bit of the spiciness, so if you want your curry to stay spicy, you'll need to add more chili to it. You could also add a spoonful of cornflour to the sauce to thicken it without altering the flavor.