Thai curry is a delicious and flavorful dish, but sometimes it can be too spicy for some people’s tastes. If you find your Thai curry to be too spicy, don’t worry! There are several cooking hacks you can use to reduce the heat while still enjoying the amazing flavors of Thai cuisine. This reduced-heat Thai curry recipe will show you how to make a milder version of this classic dish without compromising on taste.
Ingredients for Reduced-Heat Thai Curry:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons Thai curry paste (choose a milder variety)
- 1 can (14 ounces) coconut milk
- 1 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 pound chicken breast or tofu, cubed
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Cooked rice, for serving
How to Make Reduced-Heat Thai Curry:
1. Heat the Oil:
- In a large skillet or wok, heat the vegetable oil over medium heat.
2. Sauté the Aromatics:
- Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes, or until the onion is soft and translucent.
3. Add the Curry Paste:
- Stir in the Thai curry paste and cook for another minute to release the flavors.
4. Add the Liquid Ingredients:
- Pour in the coconut milk, chicken or vegetable broth, soy sauce, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
5. Add the Vegetables:
- Add the sliced red bell pepper, broccoli florets, carrot slices, and zucchini slices to the skillet. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
6. Add the Protein:
- If using chicken, add the cubed chicken breast to the skillet and simmer for an additional 5-7 minutes, or until the chicken is cooked through. If using tofu, add the cubed tofu and simmer for 2-3 minutes to heat through.
7. Season and Serve:
- Season the curry with salt and pepper to taste. Serve the reduced-heat Thai curry over cooked rice, garnished with fresh cilantro and lime wedges on the side.
About the Main Ingredients:
Thai Curry Paste:
Thai curry paste is the base of this dish and provides its signature flavor. Use a milder variety of curry paste to reduce the heat of the dish.
Coconut Milk:
Coconut milk adds creaminess to the curry and helps to balance the flavors. Look for unsweetened coconut milk for a more authentic taste.
Vegetables:
The vegetables in this dish add color, texture, and nutrients. Feel free to customize the vegetable selection based on your preferences.
Protein:
Chicken or tofu can be used as the protein in this dish. Both options work well and absorb the flavors of the curry nicely.
This reduced-heat Thai curry recipe is a great way to enjoy the flavors of Thai cuisine without the intense heat. By using these cooking hacks, you can create a milder version of this classic dish that is sure to please everyone at the table. Enjoy!
