Green Long Chilli
Commonly known in Thailand as 'Prik Chee Fah Khiao'. These are the unripened stage of the long chilli, featuring a deep green color and a firm, waxy skin. They offer a unique fresh aroma and a milder heat compared to their red counterparts, making them essential for specific traditional recipes.
Season: Available all year round.
Flavor: Mild spiciness with a fresh, grassy, and slightly earthy flavor profile.
Primary uses:
Green Curry Paste: A vital ingredient for making authentic Green Curry (Gaeng Keow Wan) to achieve its signature color and herbaceous scent.
Stir-fries: Adds a vibrant green contrast and mild heat to meat and seafood stir-fry dishes.
Pickling: Popularly sliced and pickled in vinegar to serve with noodle dishes like 'Rad Na' or 'Pad See Ew'.
Garnish: Used alongside red chillies to create a beautiful color contrast in food presentation.
Benefits:
High in Antioxidants: Contains Beta-carotene and Vitamin A, which are essential for eye health.
Digestive Aid: Stimulates the production of saliva and gastric juices, aiding in smoother digestion.
Endorphin Release: The capsaicin triggers the brain to release endorphins, helping to improve mood.
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