It's frustrating when a curry turns out too spicy! Here's a breakdown of how to reduce the heat after it's already cooked, focusing on practical and effective methods:1. Dairy to the Rescue:
How it works:

The casein in dairy binds to capsaicin, the compound that causes the burning sensation.

Options:

Yogurt (plain, full-fat is best)1
Cream (heavy cream or coconut cream)2
Milk (use sparingly, as it can thin the curry)3
Coconut milk (especially good for Thai or South Indian curries)4

Important:

Add dairy gradually and stir well.
Be cautious when heating dairy, as it can curdle at high temperatures.5

2. Sweetness for Balance:
How it works:

Sweet flavors counteract the heat.6

Options:

Sugar (white or brown)
Honey
Maple syrup
A touch of fruit jam

Important:

Add sweetness in small increments to avoid making the curry too sweet.

3. Acidity to Cut Through the Heat:
How it works:

Acids neutralize the alkaline capsaicin.7

Options:

Lemon or lime juice
Vinegar (apple cider or white vinegar)8
Tomato paste or crushed tomatoes

Important:

A little acidity goes a long way, so add it gradually.

4. Starches to Absorb the Spice:
How it works:

Starches soak up some of the spicy oils.

Options:

Potatoes (add diced potatoes and simmer until cooked)9
Rice (serve the curry with a large portion of rice)10
Bread (naan or other flatbreads)

Important:

If adding potatoes, ensure they cook thoroughly.

5. Dilution is a Solution:
How it works:

Adding more of the base ingredients reduces the concentration of spice.

Options:

Add more broth, coconut milk, or tomato sauce.
Increase the amount of vegetables in the curry.

Important:

This may change the overall consistency of the curry.

Key Considerations:
Taste Regularly:

After each addition, taste the curry to monitor the spice level.

Consider the Curry's Origin:

Choose methods that complement the curry's flavor profile (e.g., coconut milk for Thai curries).

Prevention:

Next time, add spices gradually, tasting as you go.

By using these techniques, you can often salvage an overly spicy curry and make it enjoyable.