Leftover too spicy green curry sauce
Sauce is canned green curry/coconut milk/chicken stock/ and added ginger. Made sauteed shrimp with garlic over sauteed rice in leftover shrimp butter last night. Was DELICIOUS. But had to cut with some heavy cream as too spicy.
What should I make next with leftover green curry sauce? What do you like green curry with? Picked up another can of coconut milk to dilute it. But strangely enough after heating and stirring and pouring the curry sauce on rice, i think I've used the spiciest portion!