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How to "cool" a dish that's too spicy-hot?

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How to "cool" a dish that's too spicy-hot?

ElPavo | Apr 10, 2012 08:03 PM

Making curries from commercially-available paste, like Mae Ploy, but would like to tone down the "heat" for everyone's taste. I've tried a rue with flour, butter, a little sugar and milk to stretch it out, but that also cuts down on the curry flavor. Any suggestions?

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