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Chilli

Phrik Khii Nuu


  

Chillies are available in many colours and forms -fresh, ground or dried, red, green, yellow or orange. The chillies used in Thai cuisine are usually the small but potent Birds Eye Chillies, renowned for their intense heat. To use fresh chillies, rinse and discard the stems. Remove the seeds for a less intense flavour. These fresh chillies may be pounded to add to a curry paste or sliced to add to a dip or stirfry. Dried chillies may be used whole when added to a cooked sauce or stirfry but usually they are soaked until soft in warm water and pounded into a paste. This paste is an essential ingredient of red curry.

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.