Thanks, all.
Karl S -- that's an excellent idea. Since some currys, such as Penang, call for crushed peanuts, I can just toss in a big ol' spoonful of peanut butter and not significantly alter the flavor other than a little more 'nut', which might be tasty and even add to the creaminess factor.

Making curries from commercially-available paste, like Mae Ploy, but would like to tone down the "heat" for everyone's taste. I've tried a rue with flour, butter, a little sugar and milk to stretch it out, but that also cuts down on the curry flavor. Any suggestions?