What to do with thai chilis?

Introduction: The versatility of Thai chilis

Thai chilis, also known as bird’s eye chilis, are small but mighty peppers that pack a fiery punch. They are a common ingredient in Thai cuisine and are used to add heat and flavor to dishes. But their uses go beyond just Thai food – Thai chilis can be incorporated into a variety of cuisines and even drinks and desserts. These versatile peppers can be found fresh, dried, powdered, or in paste form in most Asian grocery stores.

Cooking with Thai chilis: The basics

When cooking with Thai chilis, it’s important to handle them with care as they can be quite spicy. To reduce the heat, remove the seeds and use only the flesh. Thai chilis can be used whole, sliced, or chopped and added to stir-fries, curries, soups, and sauces. They can also be used to flavor marinades, rubs, and dressings. Be mindful of the amount used as a little goes a long way. Always taste as you go and adjust accordingly.

Thai chili paste: A staple ingredient

Thai chili paste, also known as nam prik pao, is a popular ingredient in Thai cooking. It’s made from roasted chilis, garlic, shallots, and other aromatics, and is used as a base for soups, stir-fries, and dipping sauces. It adds depth of flavor and a hint of sweetness to dishes. Thai chili paste can be found in jars at most Asian grocery stores or made from scratch at home.

Spicy Thai chili sauce: A condiment for all occasions

Spicy Thai chili sauce, also known as sriracha, is a beloved condiment that goes well with almost anything. It’s made from ground Thai chilis, garlic, vinegar, and sugar, and has a sweet and spicy flavor. Sriracha can be used as a dipping sauce for spring rolls, dumplings, and fried foods, or as a topping for burgers, sandwiches, and pizza. It can also be added to marinades and dressings for an extra kick.

Thai chili marinades: Elevate your dishes

Thai chili marinades are a great way to add flavor and heat to meats, seafood, and vegetables. They are made from a combination of Thai chilis, garlic, ginger, lemongrass, and other herbs and spices. Marinating proteins in a Thai chili marinade before grilling or baking adds a delicious depth of flavor. Leftover marinade can be used as a sauce or dressing.

Thai chili powder: A seasoning with a kick

Thai chili powder is made from dried Thai chilis that have been ground into a fine powder. It’s a popular seasoning in Thai cuisine and can be used to add heat to soups, stews, and curries. It can also be sprinkled on popcorn, nuts, and roasted vegetables for a spicy snack. Use sparingly as it can be quite hot.

Thai chili-infused oils: A flavorful addition to your pantry

Thai chili-infused oils are a simple way to add flavor and heat to dishes. They are made by infusing oil with Thai chilis and other aromatics. Use them as a base for stir-fries, dressings, and marinades, or drizzle over pizza, pasta, and grilled meats. Store in an airtight container in a cool, dark place.

Thai chili cocktails: Adding heat to your drinks

Thai chilis can even be used in cocktails to add a spicy kick. Muddle Thai chilis with lime and sugar for a spicy twist on a mojito, or add Thai chili-infused vodka to a bloody mary for an extra kick. Be mindful of the amount used as the heat can sneak up on you.

Thai chili desserts: Sweet and spicy treats

Thai chilis can be used in desserts to add a unique sweet and spicy flavor. Add chopped Thai chilis to chocolate truffles or brownies for a surprising kick, or infuse cream with Thai chilis for a spicy ice cream. The possibilities are endless.

Conclusion: Experimenting with Thai chilis

Thai chilis are a versatile ingredient that can be used in a variety of dishes, from savory to sweet. Whether you’re adding a little heat to your stir-fry or spicing up your cocktail, Thai chilis are a great way to elevate your cooking. Don’t be afraid to experiment and find new ways to incorporate these fiery peppers into your dishes.

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Elise DeVoe

Elise is a seasoned food writer with seven years of experience. Her culinary journey began as Managing Editor at the College of Charleston for Spoon University, the ultimate resource for college foodies. After graduating, she launched her blog, Cookin’ with Booze, which has now transformed into captivating short-form videos on TikTok and Instagram, offering insider tips for savoring Charleston’s local cuisine.

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