How to fix a dish that is too spicy (2024)

• Remove about ¼ cup of the sauce and discard
• Add extra coconut cream or milk to the dish, and maybe a little extra water
• Simmer gently to warm through

• Remove about ¼ cup of the sauce and discard
• Stir in butter, ghee or even plain yoghurt. Start with 2 tablespoons, taste and continue adding in small amounts until suitable for your taste
• Simmer until warmed through and slightly reduced

Other great options to reduce the spiciness include sour cream, cream, plain yoghurt, ghee, butter, and even nut butter.

HOT TIP: Dairy products do have a tendency to split when boiled vigorously, so only simmer gently for a few minutes.

Bulk it up

Save your hard work by doubling the quantity of vegetables and protein in the dish. You'll end up with leftovers for lunch or another dinner this way too, so that's a bonus. If necessary, thin the sauce down with extra stock or water. You will not need to add any more spice.

Serve it with a dollop of dairy

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream.

Add some acid

Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar. Choose an acid that will complement the cuisine.

Sugar hit

Adding a touch of extra sweetness is a great way to balance out the heat of a dish, especially when making spicy Indian or Thai food. Some other ways to use sugar to counter heat are listed below. Start by adding very small amounts, stir well and taste constantly before deciding to add more:

• Adding some fresh sweet fruit such as pineapple or mango work really well in curries
• White and brown sugar can be added to hot spicy tomato-based dishes
• Other sweeteners to consider are Honey or maple syrup

Carbs fix everything

For a quick and tasty fix, simply serve your dish with bland, starchy food such as rice, pasta, crusty bread, or potatoes. This will help to diffuse the hit of chilli when eaten together and really spruce up the meal with a tasty extra side.

Chilli is a delicate condiment to work with, so next time be extra careful and add a little at a time, tasting before adding more. Some pastes are extra hot and fresh chillies vary in heat depending on the variety.

HOT TIP: The hottest part of the chilli is the seed, so a good trick is to remove these (with a small teaspoon NEVER your fingertips). Add the chopped flesh, then a few seeds at a time – taste after each addition and add as needed.

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Looking for some curry recipes with loads of flavour but a little less heat? Check out some trending recipes below!