Golddustpeak
Assistant Cook
My wife and I enjoy Thai food very much, but we have a problem.
She likes NO heat and I'm close to Thai Hot in my liking.
This works in a restaurant but how do I approach it with home cooking?
I realize that I can make a recipe using minimum spices that she will eat then add Sriracha sauce to mine as needed but then everything will taste like Sriracha.
I'd really like to be able to retain the taste and heat of the original recipe.
Any thoughts?
TNX
She likes NO heat and I'm close to Thai Hot in my liking.
This works in a restaurant but how do I approach it with home cooking?
I realize that I can make a recipe using minimum spices that she will eat then add Sriracha sauce to mine as needed but then everything will taste like Sriracha.
I'd really like to be able to retain the taste and heat of the original recipe.
Any thoughts?
TNX