The spiciness level of green, red, or yellow curry paste depends on the type of chili used and its respective proportion in the curry paste.
Usually, however, green and red curry pastes are spicier than yellow curry pastes. For example, in the curry pastes of the Cock brand, the green curry paste contains 33% chili and is therefore the spiciest. The red one has 28% chili content and is still very spicy. The yellow curry paste has "only" 20% chili content and is therefore the mildest.
However, the perception of spiciness and the preference for it vary greatly, and what is considered mild by one person is already spicy for another.
If you find that a curry dish prepared with curry paste is too spicy for your taste, there are several ways to reduce the heat without affecting the overall flavor. Here are some methods you can try:
- Add more coconut milk or yogurt: Increasing the amount of coconut milk or yogurt in your curry can help to reduce the spiciness. These ingredients have a "cooling" effect and balance out the heat.
- Increase the amounts of other ingredients: Add more non-spicy ingredients to your curry, such as vegetables, protein (meat, tofu, etc.), and broth. This will distribute the spiciness more evenly throughout the dish.
- Balancing with sweetness: Adding sweet ingredients can help counteract the spiciness. You can use some sugar, honey, or another sweetener for this. Be careful not to add too much sweetness, as it could alter the intended flavor of the dish.
- Citrus juice: Add some lime or lemon juice to the curry. The acidity can help reduce the spiciness and at the same time gives the dish a refreshing note.
- Serve with rice or bread: Serving the curry with rice or bread can help absorb some of the spiciness.
Make these changes gradually and taste the dish after each adjustment to ensure you achieve the desired level of spiciness and flavor. It is always easier to add more of an ingredient than to try to fix a dish that is too heavily seasoned. So proceed carefully and make adjustments as needed.
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