Thai chilli, often called bird’s eye chilli or prik kee noo, refers to small, pungent chillies used widely in Thai and other Southeast Asian cuisines. The name can refer to several related varieties, and heat varies considerably by cultivar and growing conditions. Many examples are very hot, often estimated in the tens of thousands of Scoville Heat Units.
Thai chillies may be used fresh, dried, sliced, crushed or pounded into pastes and dipping sauces. Because their heat is concentrated, start with a small quantity and adjust to the desired level. Removing seeds does not reliably remove all heat, since capsaicin is concentrated in the inner tissues as well.
Example: pound Thai chillies into nam jim, slice them into som tam, or serve them with fish sauce in prik nam pla.
Handling tip: use gloves if handling large quantities and prevent cross-contact with ready-to-eat foods.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
