Thai_Cooking_Zone

          They are many types of chilies. Young chilies are green in color and spicier than the red color which are ripe. However the small chilies are much more spicy than the big chilies whatever the colors.

        They are 3 types of chillies that often used in thai cooking.

         1. The small chilies or bird eyes chilies (prik khenoo) They are the spiciest of the chilies and often used in soup, stir-fries, salad and curry paste to bring a nice color.

         2. The medium chilies or jarapeno chilies (prik cheefa) are used instead of the small ones, if you don’t like too spicy.

         3. The big chilies or young chilies ( prik num) are used in stir-fries and for garnishing. They are not spicy as a small chilies.

Fresh red chillies can made to the dried form by dying in the sun for 4-5 days or unit dried. It will last for a year.

The big red dries chillies are often used for their colour when making the red curry pastes. They need to removed the seed and soaked in the water for 5-10 minutes before using. The small red dried chillies can give for extra spicy teste.

The dried chillies can also made to powder from by roasted in the wok (without oil) used over low heat until it changed to dark brown or crips colour then can proud to powder from.

           Chillies can be stored in the refrigerator for 10 days or it can also be frozen.

           Chillies powder, green or red pepper corn can be used as a substitutes.