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Several varieties of chillies are used in Thai cooking. Of the fresh chilles, there are the red ones (ripe chillies), the green ones (unripe chillies) and the bird's eye chillies (small chillies that are extremely spicy). The dried variety is made from drying red chillies. Soak dried chillies in warm water for at least 20 minutes to soften before use. Adjust the number and/or amount of fresh or dried chillies added to a dish to suit your preference. The general rule of thumb is that the smaller chilli, the spicier it is. Deseeding chillies, whether fresh or dried, will also help make dishes less spicy. Wear gloves when cutting or slicing fresh chillies, as direct contact may leave a 'burning' sensation on your skin. Wash your hands thoroughly with soup and water after contact with fresh chillies, and do not touch your eyes or other sensitive areas of your body. Put chillies in a blender with a small amount of water to get chilli paste. |
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