Thai Chili Peppers

Capsicum Annuum Var. Glabriusculum

Thai chili peppers, scientifically known as Capsicum annuum var. glabriusculum, are small but extremely spicy peppers commonly used in Southeast Asian cuisine. They are also known by various names such as Bird’s Eye Chili, Prik Kee Nu (พริกขี้หนู) in Thai, Siling Labuyo in the Philippines, and Cabai Rawit in Indonesia. These peppers range in color from green when unripe to bright red when fully mature and are known for their intense heat, measuring between 50,000 to 100,000 Scoville Heat Units (SHU).

Thai chilies are rich in vitamin C, vitamin A, capsaicin, and antioxidants, which contribute to their health benefits, including improved metabolism, pain relief, and anti-inflammatory properties. They thrive in warm climates and are typically grown in tropical and subtropical regions. Thai chili peppers are widely used in stir-fries, soups, dipping sauces, curries, and spicy condiments like Thai Nam Prik. Due to their strong heat, they should be handled carefully to avoid irritation to the skin and eyes.

History

Thai chili peppers originated in Central and South America and were introduced to Thailand and Southeast Asia by Spanish and Portuguese traders in the 16th century. Since then, they have become a key ingredient in Thai, Lao, and other Southeast Asian cuisines, known for their fiery heat and ability to enhance flavors in various dishes.

Nutrition

Thai chilies are rich in vitamin C, vitamin A, potassium, and antioxidants. They also contain capsaicin, which is responsible for their spiciness and provides health benefits such as boosting metabolism, reducing inflammation, and improving circulation.

Season

Thai chili peppers grow best in warm and tropical climates and are usually cultivated in the spring and summer months, thriving in temperatures between 70-85°F (21-29°C). They can be harvested 60-90 days after planting when they turn from green to red.

Selection

Choose firm, glossy, and vibrant Thai chilies with smooth skin and no wrinkles. Fresh chilies should be bright green or deep red, depending on ripeness, and free from soft spots or blemishes.

Storage

Store fresh Thai chilies in the refrigerator in a sealed container or plastic bag for up to 2 weeks. For long-term storage, they can be dried, frozen, or pickled to preserve their heat and flavor.

Trimming and Cleaning

Rinse Thai chilies under cool water and pat them dry. Remove the stems before use, and if you want to reduce the heat, slice the chili open and remove the seeds and inner membrane. Be sure to wash hands after handling to avoid irritation.

Stir-Frying and Sautéing

To stir-fry, slice or crush Thai chilies and sauté them in oil over medium heat for 1-2 minutes before adding other ingredients. They pair well with garlic, onions, and soy sauce in dishes like Thai Pad Kra Pao (Basil Stir-Fry).

Baking and Roasting

For a smoky, mild heat, roast Thai chilies at 375°F (190°C) for 10-15 minutes or until the skin blisters. They can be blended into spicy sauces or ground into chili flakes.

Grilling

Grill whole Thai chilies on medium-high heat for 3-5 minutes, turning occasionally. This enhances their smoky flavor and makes them great for salsas and marinades.

Microwaving

To quickly soften Thai chilies, microwave them in a covered bowl with a splash of water for 30-45 seconds. This method is useful when making sauces or pastes.

Blanching and Freezing

Blanch Thai chilies in boiling water for 30 seconds, then transfer them to an ice bath. Once cooled, drain and freeze them in airtight bags for up to 6 months.

Equivalents, Measures, and Servings

• 1 Thai chili = ½ teaspoon crushed chili flakes
• 2-3 Thai chilies = 1 teaspoon chili paste
• 5-10 Thai chilies = 1 tablespoon chopped chilies

Complementary Herbs, Seasonings, and Foods

Thai chilies pair well with garlic, lemongrass, lime, basil, fish sauce, coconut milk, soy sauce, ginger, and tamarind. They add heat to dishes like curries, stir-fries, and dipping sauces.

Serving Suggestions

Thai chilies can be used in curries, soups (like Tom Yum), stir-fries, chili pastes, dipping sauces, and even infused oils. They can also be ground into flakes or blended into hot sauces.

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Hmong Spicy Pepper Sauce (Zaub Ntsuab Txuj Lom)

A traditional Hmong dipping sauce that pairs well with meats, sticky rice, and vegetables.

Ingredients:

• 5-7 Thai chili peppers (chopped)
• 3 cloves garlic (minced)
• 1 stalk green onion (chopped)
• 1 tablespoon fish sauce
• 1 teaspoon lime juice
• ½ teaspoon sugar
• ¼ teaspoon salt
• 1 tablespoon water

Instructions:

1. In a mortar and pestle, pound the chilies and garlic into a paste.
2. Add green onion, fish sauce, lime juice, sugar, salt, and water. Mix well.
3. Serve fresh as a dipping sauce with grilled meats or sticky rice.

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Thai Nam Prik Noom (Thai Roasted Chili Dip)

A classic Northern Thai chili dip with smoky flavors, perfect for grilled meats or vegetables.

Ingredients:

• 6-8 Thai chili peppers
• 2 cloves garlic (unpeeled)
• 2 shallots (unpeeled)
• 1 tablespoon fish sauce
• 1 teaspoon lime juice
• ½ teaspoon sugar
• 1 tablespoon chopped cilantro

Instructions:

1. Roast chilies, garlic, and shallots on a dry pan over medium heat until charred.
2. Peel the garlic and shallots, then blend or pound everything into a paste.
3. Mix in fish sauce, lime juice, and sugar. Top with chopped cilantro.
4. Serve with sticky rice, vegetables, or grilled meats.

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Thai Spicy Basil Chicken (Pad Kra Pao Gai)

A famous Thai street food dish with Thai chilies and basil.

Ingredients:

• 1 lb ground chicken
• 5 Thai chili peppers (chopped)
• 3 cloves garlic (minced)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 handful Thai basil leaves
• 1 tablespoon oil
• 1 fried egg (optional, for serving)

Instructions:

1. Heat oil in a pan over medium heat. Add chilies and garlic, stir-frying for 30 seconds.
2. Add ground chicken and cook until no longer pink.
3. Stir in soy sauce, oyster sauce, and sugar. Cook for 2-3 minutes.
4. Add Thai basil, stir, and remove from heat.
5. Serve hot with rice and a fried egg on top.

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Hmong Spicy Grilled Chicken (Nqaij Qaib Hauv Ntsuab)

A flavorful Hmong-style grilled chicken with a chili marinade.

Ingredients:

• 4 chicken thighs or drumsticks
• 5 Thai chili peppers (minced)
• 2 cloves garlic (minced)
• 1 teaspoon lemongrass (finely chopped)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• ½ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon lime juice

Instructions:

1. Mix chilies, garlic, lemongrass, fish sauce, soy sauce, sugar, and lime juice.
2. Marinate the chicken for at least 30 minutes (preferably overnight).
3. Grill over medium heat for 6-8 minutes per side, until fully cooked.
4. Serve with sticky rice and dipping sauce.

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Thai Chili Pepper Fish Sauce (Prik Nam Pla)

A simple yet essential Thai condiment for rice and noodles.

Ingredients:

• 4-6 Thai chili peppers (sliced)
• 3 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 clove garlic (minced)
• 1 tablespoon chopped shallots (optional)

Instructions:

1. Mix all ingredients in a small bowl.
2. Let sit for 5 minutes to blend flavors.
3. Serve with rice, grilled meats, or noodle dishes.

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe