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Prik Chee Fah Chilli 1kg
Description
Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun.
Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces.
One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce.
This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available.
Ingredients: prik chee fah chilli.
Quick Comparison
| Settings | Prik Chee Fah Chilli 1kg remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Crispy Prawn Chilli Sambal remove | Lucullus Sambal Manis remove | Mae Sri Thai Masaman Curry Paste remove | Kecap Manis remove |
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| Price | 21.88€ | 4.94€ | 4.94€ | 3.13€ | 4.94€ | 3.69€ |
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Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun.
Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces.
One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce.
This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available.
Ingredients: prik chee fah chilli.
| Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. | Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. To serve, stir the crispy prawn chilli sambal through fried rice, toss with fried butterflied tiger prawns, spoon over steamed tofu or noodles to bring added crisp texture, or toss just before serving with stir-fried vegetables. And even spoon over a late night dinner of fried egg and baked beans! Ingredients: Cooking oil, chilli (15%), shrimp (12%), shallot, garlic, sugar, flavour enhancer (monosodium glutamate E621), salt | Sambal manis is a sweet chilli sauce and condiment used in Indonesian cuisine. Its consistency is half way between a salsa and a paste. Sambal manis is fairly spicy but milder than sambal oelek. It also has a slightly sweet flavour, ‘manis’ meaning ‘sweet’ and ‘sambal’ meaning ‘sauce’ in Bahasa Indonesia. The delectable balance of sweetness and spiciness is enhanced further by the addition of umami-rich shrimp paste, a traditional ingredient in Indonesian sambals. Try adding sambal manis to sauces, chilli glazes and stir-fries, or serve as a condiment alongside authentic Indonesian dishes. Sambal oelek and sambal nasi goreng are also available. Ingredients: Ground chillies, sugar, onions, salt, soy oil, food acid E260, soy protein hydrolyzate, food color E150c, garlic, thickener E466, shrimp-powder, spices and herbs (coriander), preservative E200, E211 | Masaman curry paste is a richly spiced paste originating in the south of Thailand close to the border with Malaysia. Masaman curries are made with a flavoursome blend of spices including cardamon, cumin and cloves, reflecting Persian influences on the dish. The thick, stew-like curry has a mild spiciness and a hint of sweetness. Mix this masaman curry paste with coconut cream and add to stir-fried lamb or beef. Ingredients: Garlic 22%, sugar 20%, soybean oil 15.2%, dried red chillies 13%, tamarind juice 11%, shallot 5.5%, salt 5.5%, salt 5.5%, lemongrass 3.3%, spices 2% (coriander seeds, cumin, cardamom, bay leaves, lesser galanga, cloves), kaffir lime 1.5%, galangal 1% | Kecap manis is a treacly sweet, thick, Indonesian variety of soy sauce. It still has distinctive salty-fermented notes, but is sweetened with palm sugar, and has far stronger flavours than traditional Chinese soy sauce. Kecap manis resembles molasses in its consistency, meaning that it is often served as a condiment. It is also used as a cooking ingredient in traditional South East Asian dishes, particularly stir fries such as nasi goreng or to flavour tongseng meat stews. Ingredients: Sugar (76%), water, salt, soya bean (2%), wheat (contains gluten), preservative sodium benzoate. Brand may vary depending on availability. |
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