Dried Whole Chili
Prig Hang พริกแห้ง
There are several types of dried chili peppers available in Thailand. The size indicates the intensity of the heat; the smaller the hotter. The chilies are sun-dried.
In Thai cooking, the larger dried whole chilis are a key ingredient in curry pastes. The whole chilis are soaked and the seeds are removed to avoid excessive the heat. Without the seeds, the chilis are pounded along with other spices to give a wonderful flavor and color.
Many different dried chili peppers are avaiable at Hispanic markets.
Author: Natty Netsuwan
Recipes made with Dried whole chili
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Blanched Neem with Grilled Shrimp
Goong Pow Sadow Lou-ug
Hyper-bitter neem leaves and blossoms and hot sweet tamarind sauce on grilled shrimp .
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Tom Yum Gai
Hot and sour, lean chicken soup with lemongrass and galangal.
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Tom Yum Noodles
Guay Tiew Moo Tom Yum
Spicy and sour noodle soup served with crushed peanuts, powdered chili and lime juice
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Northern Thai Eggplant Salad
Yum Makua Praw
Spicy northern Thai raw eggplant salad with minced pork.
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Basic Red Curry Paste
Prig Gang Kua
Basic Red Curry Paste or Prig Gang Kua is the most basic curry paste.
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Massaman Curry Paste
Prig Gang Mussamun
Homemade fragrant Massaman Curry Paste filled with roasted spices
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Chili Paste
Nam Prig Pud/Nam Prig Pow
Thai chili paste made with Thai spices and stir fried. Dark thick body with red oil. Great with tom yum goong or vegetables and rice.
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Southern Red Curry Paste
Prig Gang KuaTai
Bright red and very spicy hot curry paste from southern Thailand.
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Vegetarian Chili Paste
Nam Prig Pud Mungsa Virat
A well-balanced, slightly hot paste for the table that spices many dishes well.
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Namya Curry Paste
Prig Gang Namya
Curry paste for fish curry, made with peppers, lemongrass, garlic, shallots, Chinese keys, salt and pickled fish
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Vegetarian Southern Red Curry Paste
Prig Gang Tai Mung Sawirat
Southern red curry paste made vegetarian. A base for many other southern dishes.
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