I'm after a recipe for a very mild thai curry any suggestions?

My house mate is a big girls blouse and can't eat anything spicy does anyone have any very mild thai curry recipes, he has eaten thai before but doesn't know what he had.I'm after a recipe for a very mild thai curry any suggestions?
MILD THAI YELLOW CHICKEN CURRY:



Ingredients:



2 shallots (or 1 small cooking onion)

1 thumb-size piece galangal OR ginger, sliced

3 large cloves garlic

1 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp. fresh nutmeg (or substitute cinnamon)

3 Tbsp. fish sauce

1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, sliced

1 Tbsp. brown sugar

4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)

1 can coconut milk

1 Tbsp. fresh lime juice (or juice from 1/2 lime)

1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar



Other ingredients:



陆 chicken chopped into pieces

2 tbsp oil, veg or canola

1 stalk lemon grass, with bulb and tough outer leaves removed. Cut leftover stalk into 2 or 3 pieces and reserve

2 potatoes, chopped into wedges or small chunks

1 green or red bell pepper (or 1/2 of each color), de-seeded and sliced

1-2 additional kaffir lime leaves, left whole

approx. 1 cup cherry tomatoes

1/2 loose cup fresh coriander OR fresh basil to finish the dish



METHOD:



First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle %26amp; mortar.



Process ingredients well to make the yellow curry sauce. OR stir together well by hand in a large mixing bowl.



In a large wok or deep skillet on medium high heat, add the oil. When hot, add the chicken. Lightly brown on all sides and then add the curry sauce you just made. Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir together well, then cover and simmer for 8-10 minutes.



Now add the potatoes, bell pepper, and cherry tomatoes. Stir well, and cook for an additional 5-6 minutes (or until chicken and potatoes are well cooked).



Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.



Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add a few fresh chilies if you prefer more spice. If it's too spicy (hot), add a little more coconut milk (or substitute plain yogurt). If too sour, add a little more brown sugar.



When you're happy with the taste, add the cherry tomatoes (if you haven't already), then sprinkle with fresh cilantro or basil. Serve hot with Thai jasmine-scented rice, and ENJOY!!I'm after a recipe for a very mild thai curry any suggestions?
You can cook any Thai curry mild by avoiding the chilli peppers and other hot spices. Also adding coconut milk will make the curries very "soft".I'm after a recipe for a very mild thai curry any suggestions?
this is one of the mildest curries, my boyfriend loves spicy, but I can't handle the heat so when we go out or he makes curry at home it is this one.



Massaman Curry



600 g beef (brisket, gravy beef, or shank)

cooking spray

1 large onion, sliced

salt

400 g coconut milk, settled- don't shake

6 tablespoons massaman curry paste (bought or made)

500 ml water

2 cinnamon sticks

2 bay leaves

3 waxy potatoes, peeled and diced in 2-3cm cubes

1-2 tablespoon fish sauce

1 tablespoon grated palm sugar

1 tablespoon tamarind paste or lemon juice

2 tablespoons roasted peanuts, crushed

3 sprigs coriander, chopped



Trim meat of excess fat and sinew and cut into 2-3cm cubes.

Heat the oil in a heavy-based pot and fry the onion until brown.

Add the meat, season and continue to brown all over.

From top of the coconut milk tin, scoop out the thick cream and add to the pot.

Add curry paste, lower the heat and cook gently for about 5 minutes.

Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.

Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.

Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.

Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.

---TIP---.

Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.