Wayne wrote on Tue, 31 May 2005 09:18:17 -0400:

WJ> Can anyone suggest a way for me to remove the hotness
WJ> without sacrificing the flavour too much?
WJ> Does the curry have much flavour or does it just contibute
WJ> the heat? Can I just omit it?
WJ> Thanks
WJ> Wayne in Ottawa

WJ> Here's the recipe

WJ> Red Curry Beef

WJ> 1/2 Lb. Beef thinly sliced

WJ> 2 cups Snow peas

WJ> 1 cup baby corn

WJ> Sauce (make ahead)

WJ> 1 T garlic chopped

WJ> 1 green onion chopped

WJ> 3 T fish sauce

WJ> 2 T brown sugar

WJ> 1/3 cup chicken stock

WJ> 1/2 T Thai red curry paste

WJ> 1 can coconut milk

WJ> 2 T oil

WJ> 1/4 cup Thai or holy basil

WJ> Fry garlic and onion and curry paste in oil.

WJ> Gradually add coconut milk.

WJ> Add basil

WJ> Cook and reduce until it thickens, set aside

WJ> Stir fry the beef and set aside

WJ> Stir fry the snow peas to tender crisp,

That doesn't seem a very large amount of curry paste but I
suppose you might consider waiting to near the end of the
cooking and adding it to 3/4 of the sauce. You could also try
using dried red peppers (japones) or fresh jalapenos and
adjusting the amounts slowly but, again, the taste would suffer.
James Silverton.