"Wayne Jones" > wrote in message
...
> I have an excellent Thai red curry beef recipe that I want to make for my
> brother and his wife but she doesn't like hot food.
>
> Can anyone suggest a way for me to remove the hotness without sacrificing
> the flavour too much?
> Does the curry have much flavour or does it just contibute the heat? Can I
> just omit it?
> Thanks
> Wayne in Ottawa
>
> Here's the recipe
> Red Curry Beef

<snip>
> 1/2 T Thai red curry paste

If you can find the following ingredients, i'd suggest you make your own red
curry paste but without the fresh red chillies, use dried red chillies
instead & make sure to remove the seeds.

5-10 dried chillies from Asian supermarkets.
a couple of galangal finely chopped
a couple of lemon grass finely chopped
a couple of kaffir lime leaves
a couple of shallots finely chopped
a couple of garlic cloves finely chopped
a couple of coriander roots (from a whole coriander plant) finely chopped
1tbsp. coriander seeds
1tsp cumin seeds
optional black peppercorns
1 tsp. shrimp paste/kapi/kapee in Thai.

If you have a mortar & pestle, substitute finely chop with this or use a
blender but you want a rough blended up paste & not one that is too smooth &
paste like.

Take the dried red chillies & break them in 1/2, empty out all the seeds &
any white bits inside then soak them in hot/warm water for 5-10mins until
soft. Add to the rest & pound or blitz. This will produce a red curry paste
without the 'heat'. Add blackpepper if you think your Bro. can take that
heat.

Hope this helps... or else, Ping for Nick Cramer if you're in the States,
he'll sort it out fer you.

DC.