How To Make Roasted Chilli Powder

One of the great joys of Thai food is the way it layers flavours. Using a pinch (or two) of ground roasted dried chilli introduces a delightfully smoky resonant depth to all sorts of dishes. Chef David Thompson explains that, in Thailand, chillies are traditionally toasted over an open fire, which intensifies the smokiness. Small dried red chillies are most typically used, though larger chillies are favoured in northern Thailand, giving a milder, fruitier flavour to the roasted chilli powder.

Here’s how to make roasted chilli powder at home (David Thompson steps you through it in the video below); 8g small dried red chillies will make about 1 tablespoon.

• Place chillies into a dry frying pan over a medium heat.
• Fry for a few minutes, stirring often, until slightly charred.
• Grind or pound into a coarse powder.
• Refrigerate in an air-tight container until needed.