For $3 these little guys are great. Awesome flavor and a quick hit of heat that doesn’t linger too long. Ate one to check it out and chopped up a hand full and tossed them on some homemade pizza. I’m not going to be able to use them all right away so I was thinking of drying them out and keeping some whole and grinding up the rest.
by drumkiller123
31 Comments
You could also sautée them and freeze some for future add-ins to stir fry.
You could also freeze them. But I’d dry and grind.
I just put em in everything. Great on cheesy noodles.
Slice them up thin and pour over a bit of vinegar and a big pinch of salt. Will last weeks in the fridge and adds flavor to everything.
Pad kra pao
I’ll randomly eat one or two straight out of the pack, i love the heat and flavor!
Make laarb
They freeze so well! I always have a stash of them. They’re not so fleshy that the texture changes too much.
Grind them, shallots, and garlics. Then fry them with a lot of oil and add salt and pepper. And you get yourself southeast asian green salsa, best eaten with rice or mix together with fried chicken
You can freeze them.
Usually i would eat the chili raw with some fried stuff, like tofu, tempe or casava for quick breakfast 😋
Chomp on them raw as snacks
If you have a sunny spot, dry them out on the sill. They dry well without molding. They are one of my favorite peppers.
I dehydrated them. And eat dry ( last looong time) or crush into flakes
Use them like you would green beans and assert your dominance
Simmer them for a few mins with vinegar garlic and sugar, throw in blender for an amazing green sriracha. Ref hot thai kitchen recipe for proportions
I like to put them in a food processor, then mix them with salt to sweat them. Then add a bit of white vinegar to make a pepper mash.
Get some basil and make phat kaphrao.
Anytime you cook anything in a pan just cut these up and add them in.
Prik Nam pla is always the answer. Use red boat fish sauce.
Make west sumatran sambal hijau. Chop and dice green tomatoes, shallots, garlic and these chilies. Either use molcajete/mortar and pestle or food processor to mix them all. Grinding with molcajete is preferred. Stir fry and add salt and sugar to your liking.
Goes well with rotisserie chicken, beef jerky or anything really.
We sometimes eat them fresh. Have fritters like crispy tofu or tempeh or ube, one bite of fritter mix with one bite of the chili. Also works with empanadas.
Another common use is as topping for instant noodles/ramen. Cut and dice and spread on top of your ramen
you can just freeze it and defrost it in warm water few minutes before using.
Pickle them
Thai chilies really are amazing. They go so well with a lot of things. That is why they’ve earned multiple spots in my garden every year. I even hang them up, dry them, and use them in my salsas for my Mexican food. Comes out way brighter and much more fruity. It adds such a great flavor.
I just leave them on a plate at the side of the stove and use them, they will dry out but that doesn’t matter. I make myself and my wife an chilli omelette every morning so they don’t last that long
Make Pad Kee Mao
If you can get your hands on some Thai basil; you’ve got the two prime ingredients to my favorite stir fry recipe.
Larb or nam prok ong, basically thai stir fried meat and veggies and so goodcwith fresh veggies like cabbage, thai eggplant and fresh Thai chiles
Learn to make Phat Kaphrao
Listen to me. You are going to get a ball jar and you are going to make Prik Nam pla using three crabs, red boat, or Squid brand fish sauce.
You are going to feel ambivalent about it as a condiment until you put it on a cheeseburger. And then you will see the light.
Make Prik Nam pla