Chilli & heat · Fresh
Spur chillies
Also called long red chillies, prik chi fa, prik chee fah
Long, fleshy Thai red chilli (prik chi fa), milder than bird's eye. Used for colour and gentle heat in curry pastes, stir-fries, nam prik and as a garnish.
- A kind of Red chillies
What can replace it
- T1 · Great swapFresno chillies
- T1 · Great swapKorean red chillies
- T2 · GoodBird's eye chillies
Much hotter and smaller; use a fraction and expect less colour and bulk. (use 0.25× the amount)
- T2 · GoodDried long red chillies
Soak before using in pastes; deeper and earthier, less fresh crunch.
- T2 · GoodJalapeños
Green, grassier and thicker-walled, so less red colour in pastes.
- T3 · In a pinchRed peppers
Gives colour and bulk but no heat; add a little chilli flakes.
Cook with Spur chillies