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.
You’ll need:
Here’s how to make roasted chilli powder at home (David Thompson steps you through it in the video below):
Now you know how to make roasted chilli powder you can use it to cook Hot & Sour Prawn Soup, Aromatic Thai Tuna Skewers, Thai Green Vegetable Curry, Rice Noodles with Silken Tofu (Vegan Rad Na), Spicy Thai Salt to serve with fresh fruit..
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