Capsaicin, the compound that makes food spicy, is oil-soluble. Understanding this chemistry is the key to saving your dish.
Dairy to the Rescue
Dairy contains casein, a protein that breaks the bond capsaicin has with your pain receptors. Add a dollop of sour cream, heavy cream, or Greek yogurt to the dish.
The Nut Butter Trick
Adding a spoonful of peanut butter or tahini can help absorb the heat while adding a rich, creamy texture. This works especially well in stir-fries and curries.