Red Chilli
Red Chilli is the "Paintbrush" of Thai cuisine. Known for its brilliant crimson hue and glossy skin, it is primarily used to provide a rich, appetizing color to dishes. While it carries a noticeable spiciness, it is far milder than the tiny Bird's Eye chilli, making it ideal for those who love the flavor and aroma of chilli without the intense burn.
Season: Lush and available all year round; peaks in quality during the warm, sunny months.
Flavor & Texture: Sweet, earthy, and moderately spicy. The skin is smooth and firm, providing a nice snap when fresh and a smooth texture when blended into pastes.
Primary uses:
Red Curry Paste: Provides the essential deep red color and base heat for Red Curry and Chu Chee.
Garnish: Finely sliced diagonally or shredded into thin "flowers" to decorate everything from stir-fries to steamed fish.
Chili Sauce: Blended with garlic and vinegar to make homemade Sriracha or sweet chili dipping sauces.
Stir-fries: Adds a pop of color and a mellow heat to classic dishes like "Pad Priew Wan" (Sweet and Sour).
Benefits:
Heart Health: Helps improve blood circulation and may assist in lowering blood pressure.
Immune Support: Extremely high in Vitamin A and C, which are crucial for fighting off infections.
Endorphin Release: Consuming red chillies triggers the brain to release "feel-good" hormones, naturally improving mood.
Anti-Inflammatory: Contains compounds that can help reduce muscle and joint pain.
MakeWebEasy