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A solid pepper for Thai cooking

A

arijer

Hi everyone

Quick question. I am trying to find a good pepper to grow to cook in some Thai dishes and some Kung Pao style meals. I have been using my tabasco in them, but looking for something a bit longer maybe? or a bit of a different flavor?

any recommendations? i am just starting out and there are many birdseye pepper varieties apparently, lol.


Anyone with experience to recommend what to get?

thanks for the help
 
I have a couple of favorites..
did you mean big in size though?

Prik Kee noo - Tiny but nice heat for Thai/Chinese
Vietnamese Tearjerker - Smallish too but nice
Thai Dragon - bigger, nice heat, ok taste

I'm also growing Po Cheong this season which is supposed to be a nice birds eye type.
 
Raelacea said:
I have a couple of favorites..
did you mean big in size though?

Prik Kee noo - Tiny but nice heat for Thai/Chinese
Vietnamese Tearjerker - Smallish too but nice
Thai Dragon - bigger, nice heat, ok taste

I'm also growing Po Cheong this season which is supposed to be a nice birds eye type.
Click to expand...


+1 on Thai Dragon !
 
Try Pad Prik King with jalapenos and slice the jalapenos like string beans (lengthwise), and use 50/50 string beans/jalapenos. Not traditional but it makes for good eats. Keep the rest traditional and add some smaller diced red Thai chilies. Mmm.
 
THAI RED very prolific and easy to grow and probably the most common pepper used in Thai cooking
the Indian cayenne types work well in a pinch too
such as "Jwala"

thanks your friend Joe
 
thehotpepper.com said:
Try Pad Prik King with jalapenos and slice the jalapenos like string beans (lengthwise), and use 50/50 string beans/jalapenos. Not traditional but it makes for good eats. Keep the rest traditional and add some smaller diced red Thai chilies. Mmm.
Click to expand...

DAMN you! I want Pad Prik king now!
 
arijer said:
Hi everyone

Quick question. I am trying to find a good pepper to grow to cook in some Thai dishes and some Kung Pao style meals. I have been using my tabasco in them, but looking for something a bit longer maybe? or a bit of a different flavor?

any recommendations? i am just starting out and there are many birdseye pepper varieties apparently, lol.


Anyone with experience to recommend what to get?

thanks for the help
Click to expand...

I have Thai connections here in Panama City and they can COOK. Southern "Phuket" style. Tabasco doesn't jive much with Thai, IMO. I really enjoy Caribbean Reds, 7 pots, and Datils.

Favorite dishes are Nam Sod, Laab, Bai Kraw Pao, Tom Yum soup, and of course all of the curries especially Massaman.

And I really enjoy sliced CR's in Nam Pla as a condiment.
 
Orange Thai every day of the week and twice on Sunday. Best hands down IMO for cooking. Nice heat as well. I always grow 10+ plants of it.

Chris
 
I'd go with
Prik chee fah for something with a lesser heat (you can also eat these green)
Prik Ki nu for heat
Prik luang mild in heat and a nice fragrance
 
JungleRain said:
I'd go with
Prik chee fah for something with a lesser heat (you can also eat these green)
Prik Ki nu for heat
Prik luang mild in heat and a nice fragrance
Click to expand...


Are there any non-thai specific chilli's that will substitute in thai cooking. I have just noticed that I am not growing any actual thai or indian specific chilli's even though that is the mainstay of my cooking. For example will a super chilli or RHF-1 or NTR type chilli be ok to use ?? I assume that any will be fine but I like to cook my curries right from scratch and as authentic as I can
 
Most of the hot chilli we have in Malaysia are imported from thailand. They actually grown very easily and start flowering setting fruit fast. I took out one fresh pot I got from the market and sprinkle the seeds on some soil and I end up with > 30 seedlings. My avatar pic! Drove to Haatyai Thailand last year for Golf and had some super hot thai food. Yum. One that I really enjoy was called Kang Som. To me it was the hottest food I ever had at that point. They use the soft, fatty meat that covers the stomach area of the fish. Hope you can find a substitute chilli, if not I think you can grown them easily. If you want I can send over to you some seeds.

Mark T
 
cmpman1974 said:
Orange Thai every day of the week and twice on Sunday. Best hands down IMO for cooking. Nice heat as well. I always grow 10+ plants of it.

Chris
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+10...like Chris, orange thai is one of my all time favorites and great heat...

and there is Yatsafusa also...lots and lots of red, erect growing pods in a cluster...
 
Hey there,

This might not be so helpful if youre after specialist Thai ones, but I can get hold of very good viable seeds from Indonesian Chillis if anyone wants to do some swapping. They are from an agricultural supplier and i've been very impressed with them.

They come in 10gram sealed bags which is a lot of plants! Usually Birdseye Chillies and the other longer Red one that i forget the name of.
 
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