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When it comes to chilies, besides adding flavor and medicinal properties, they also boost a dish’s taste to make it hotter and more delicious. Choose the right type of chili and your food is guaranteed to be a hundred-percent spicy hit.
Bird’s eye chili
Small but mighty — with its fierce heat and aroma, this little one is perfect for chili pastes like mackerel shrimp paste dip, or stir-fried with garlic, minced pork, and shrimp over hot rice. Or the simple route: slice it thin into fish-sauce-with-chili, which makes anything taste better.
Karen chili
Small but very hot, and known for its distinctly strong aroma. Popularly ground into chili powder or a tangy noodle-soup seasoning, or used in dipping sauces like chili sauce or sukiyaki dip. Try it fresh alongside sago-pork dumplings, or pound it with garlic for a dry stir-fried holy basil dish over rice topped with a fried egg.
Jinda chili
Works in practically every dish — boiled, stir-fried, curried, or fried — because it isn’t overpoweringly pungent, has just the right amount of heat, and gives red curries their color. Consider it the household staple chili: pound it into red curry paste or other hot curries, or dry it, slit and remove the stem, then toss with sesame and deep-fry for a snack you can’t stop eating.
Spur chili (Prik Chi Fah)
No pickled chili relish or aachaad is complete without green or red spur chili. It’s large, slender, and long, but not too hot, so it works well as a side to any dish. If you love its distinctive fragrance, choose the green ones for cooking — great pounded into Thai green curry paste, or in a fusion stir-fried drunken noodle with snakeskin gourami that’s so good you’ll ask for seconds.
Yellow chili
Also called yellow spur chili, with a more pronounced fragrance and more heat than the green or red varieties. Think of stir-fried crab with yellow chili — imagine firm crab meat stir-fried with garlic and pounded yellow chili, or poured over hot rice with stir-fried bamboo shoots and chicken innards. Remember to slit the chili and remove the dark seeds before cooking for a beautiful amber-orange, appetizing dish.
Just choose the right chili and your food is already delicious — the same way Namjai Curry Paste brings home-kitchen deliciousness by choosing the right chili for every curry paste, giving each one its own unmistakable, satisfying flavor. Definitely worth keeping at home.
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Available at: Foodland, Gourmet Market, Tops Supermarket, Tesco Lotus, Rimping Supermarket, Makro (50g, 500g sizes)
