Dried Thai Chilies: Heat, Types, and How to Use Them
Learn to identify dried Thai chilies, gauge their heat, and use them in Thai cooking, from toasting and grinding to rehydration and curry pastes.
Contents
- Are Dried Thai Chilies Hot?
- How Heat Is Measured
- Identifying Dried Thai Red Chilies
- Common Varieties and Their Appearance
- How Dried Thai Chilies Differ from Similar Chilies
- How to Use Dried Thai Chili Peppers
- Step-by-Step: Making Chili Flakes
- Rehydrating for Curry Pastes
- Frying as a Garnish
- Adding Directly to Dishes
- Dried Thai Chilies in Thai Cooking
- Curry Pastes
- Chili Flakes and Powders
- Infused Oils and Vinegars
- Substitutes for Dried Thai Chilies
Are Dried Thai Chilies Hot?
Yes, dried Thai chilies are hot, typically ranging from 50,000 to 100,000 Scoville Heat Units. The drying process concentrates capsaicin, the compound responsible for heat, making them slightly more intense by weight than fresh ones. However, their heat can be moderated by removing the seeds and inner membranes before use.
How Heat Is Measured
Heat is measured in Scoville Heat Units (SHU). For comparison, a jalapeño measures about 2,500–8,000 SHU, so dried Thai chilies are roughly 10–40 times hotter. The heat is concentrated in the pale ribs and seeds, so discarding them reduces the burn while preserving the fruity, smoky flavor.
Identifying Dried Thai Red Chilies
Dried Thai red chilies are small, slender pods, usually 1.5 to 3 inches long. They have a deep, glossy red to mahogany color, wrinkled skin, and a brittle, papery texture. When crushed, they release a pungent, fruity, and slightly smoky aroma. Their shape is elongated and pointed, distinguishing them from rounder dried chilies like chile de árbol or cayenne.
Common Varieties and Their Appearance
Two main types exist: prik kee noo (bird’s eye chili) and prik chee fah (spur chili). Prik kee noo are smaller (about 1–1.5 inches), very hot, and often dried whole. Prik chee fah are longer (2–3 inches), milder, and used for color and moderate heat. Both dry to a brittle, easily crushable state.
How Dried Thai Chilies Differ from Similar Chilies
| Chili Type | Length | Heat (SHU) | Flavor Notes | Common Use |
|---|---|---|---|---|
| Dried Thai chili (prik kee noo) | 1–1.5 in | 50,000–100,000 | Fruity, sharp, lingering heat | Curry pastes, stir-fries |
| Dried Thai chili (prik chee fah) | 2–3 in | 5,000–20,000 | Milder, slightly sweet | Garnishes, mild pastes |
| Chile de árbol | 2–3 in | 15,000–30,000 | Nutty, earthy | Salsas, soups |
| Cayenne (dried) | 2–4 in | 30,000–50,000 | Neutral heat, slightly bitter | Ground spice, hot sauce |
How to Use Dried Thai Chili Peppers
Dried Thai chilies are versatile: they can be toasted and ground into flakes or powder, rehydrated for curry pastes, or fried for a crispy garnish. To toast, place whole dried chilies in a dry skillet over medium heat, shaking frequently for 1–2 minutes until fragrant and slightly darkened. Cool, then crush or grind.
Step-by-Step: Making Chili Flakes
- Select whole dried Thai chilies, checking for mold or soft spots.
- Toast in a dry pan over medium heat for 1–2 minutes, stirring often.
- Cool completely; they will become crispier.
- Crush by hand or pulse in a spice grinder to desired coarseness.
- Store in an airtight jar away from light for up to 3 months.
Rehydrating for Curry Pastes
For curry pastes, soak dried chilies in hot water for 15–20 minutes until soft. Drain, then blend with other paste ingredients like shallots, garlic, lemongrass, and shrimp paste. Rehydration restores their fleshiness, allowing them to purée smoothly and release their fruity heat into the paste.
Frying as a Garnish
Whole dried chilies can be quickly fried in hot oil until puffed and dark red, then drained and used as a crispy topping for noodles or soups. This tempers some heat and adds a smoky, crunchy element.
Adding Directly to Dishes
Add whole or crushed dried chilies to soups, stir-fries, or marinades. They infuse gradually, so for a milder dish, leave them whole and remove before serving; for more heat, break them open to release seeds.
Dried Thai Chilies in Thai Cooking
Dried Thai chilies are a cornerstone of Thai cuisine, providing both heat and deep red color. They are essential in curry pastes (red, green, and panang), chili jams (nam prik pao), and spicy salads like som tam. Unlike fresh chilies, their heat is slower to bloom, making them ideal for long-cooked dishes.
Curry Pastes
In red curry paste, dried red chilies are the main ingredient, soaked and pounded with aromatics. This gives the curry its signature heat and vibrant color. Without them, the paste would lack depth and spiciness.
Chili Flakes and Powders
Coarsely ground dried Thai chilies are used as a condiment (prik bon), sprinkled over noodles, fried rice, or soups. The flakes add bursts of heat and a slight crunch.
Infused Oils and Vinegars
Dried chilies can be steeped in neutral oil or vinegar to create spicy condiments. The oil captures both heat and color, perfect for drizzling over finished dishes.
Substitutes for Dried Thai Chilies
If unavailable, the best substitutes are dried chiles de árbol or cayenne, but they have limitations. Chile de árbol is less hot and less fruity; cayenne is hotter but more bitter. Neither replicates the distinctive fruity, sharp heat of Thai chilies. For a closer match, combine chile de árbol with a pinch of smoked paprika and a drop of lime juice to mimic the fruitiness.