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Prik Chee Fah Chilli 40g
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, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai 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.
Quick Comparison
| Settings | Prik Chee Fah Chilli 40g remove | Sweet Potato Vermicelli remove | Mae Sri Thai Red Curry Paste remove | Crispy Fried Garlic remove | Mae Sri Tom Yum Paste remove | MAE SRI Green Curry Paste remove |
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| Price | 3.50€ | 3.32€ | 4.94€ | 3.69€ | 4.94€ | 5.63€ |
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| Content | 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, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai 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. | Sweet potato vermicelli is similar in texture to bean thread vermicelli, and turn transparent or glass-like when cooked - hence the name glass or cellopane noodles. They are most widely used in Korean japchae - vegetables stir-fried with sweet potato vermicelli. Sweet potatoes were brought to Japan in the 17th century, and then on to Korea in the mid-18th century to help alleviate famine. It has been a significant part of the diet in both countries since. To cook, soak in boiling water for 12-15 minutes. The sweet potato vermicelli noodles are packed in 4 x 100g nests. The noodles are an excellent gluten free alternative to wheat noodles. Ingredients: Sweet potato starch (67%), water | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Crispy fried garlic introduces texture to a dish, as well as distinctive garlic flavours. With texture being such an important aspect of Chinese cooking, crispy fried garlic makes a great garnish – on top of a bowl of noodles, stirred into rice, or even a pinch on top of a pan-fried fillet of fish. The crispy fried garlic pieces make a great garnish for South East Asian congee, or savoury porridge. Also try mixing some of the crispy fried garlic into a panko breadcrumb coating or add extra flavour and texture to a schnitzel or tonkatsu crust. The pot of crispy fried garlic is kept air-tight with a ring-pull seal. Once opened, use the air-tight lid to keep the garlic fragments light and crispy. Ingredients: Garlic, vegetable oil, corn starch | Tom yum paste makes the authentic clear Thai broth, tom yum soup. A blend of Thai lemongrass, tamarind juice, red chillies, garlic, kaffir lime and galangal. Tom Yum paste brings a distinct, hot and sour flavour to your dish. Mix this Tom Yum paste with evaporated milk, mushrooms and shrimps or chicken for a healthy and delicious Thai soup. Ingredients: Soybean oil, Lemongrass (13%), Tamarind Juice (12%), Dried Red Chillies (12%), Garlic, Lime Juice (9%), Sugar, Salt, Shallot, Kaffir Lime, Galangal (2%). | Green curry paste is a versatile blend of green chillies, Thai lemongrass, galangal, kaffir lime and spices. Green curry paste brings a distinct fragrancy to Thailand's most popular dish. Mix this green curry paste with coconut milk and add to stir-fried beef or chicken. Green curry paste can also be used to add flavour to Thai fish cakes. Ingredients: Fresh green chillies 40%, garlic 22%, wild ginger 11.5%, shallot 7.5%, lemon grass 7%, salt 6%, kaffir lime 2%, sugar 1.5%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon, tumeric), pepper 0.5% |
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