What should I do with way too much (and too spicy) curry sauce?
My husband got excited about making a red curry sauce but it turned out wayyy too spicy for our midwestern taste buds. In an attempt to decrease the spice, we added a bunch of coconut milk, some chicken broth and some lime juice, but it is still too fiery for us—and now we have quarts of it! Please help me figure out how to 1) make it less spicy, 2) use it up. Thanks!