Your cart is empty
Small, slender, and intensely hot with a distinctive fruity heat, Thai Chilli — known as Prik Kee Nu in Thai and Hari Mirch in Hindi — is the essential chilli of Thai, Vietnamese, and South East Asian cooking. With its bright, fruity heat and thin skin, Thai chilli delivers an immediate, clean spice that is the hallmark of authentic Thai curries, stir-fries, and dipping sauces. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
Thai chillies are the essential ingredient in Thai Green Curry paste — blend with lemongrass, galangal, kaffir lime, and garlic for an authentic paste. Use in Nam Prik (Thai chilli dipping sauce) with fish sauce, lime, and garlic, or finely slice into Pad Thai and stir-fries for a fiery kick. In Indian cooking, they work beautifully in green chutneys and tempering where a sharp, fruity heat is desired.
Store in a sealed bag or airtight container in the refrigerator — they keep well for 1–2 weeks. For longer storage, freeze whole and use directly from frozen in cooking. Wash hands thoroughly after handling and avoid touching eyes.
Q: How hot are Thai chillies?
A: Thai chillies are very hot — typically 50,000 to 100,000 Scoville Heat Units (SHU), similar to bird eye chillies. They should be used sparingly and with care, especially for those not accustomed to high heat levels.
Q: What is the difference between Thai chilli and bird eye chilli?
A: Thai chillies and bird eye chillies are very similar in heat level and size. Thai chillies tend to have a slightly more fruity, aromatic flavour profile, while bird eye chillies have a sharper, more direct heat. Both are used interchangeably in many recipes.
Q: Can I use Thai chillies in Indian cooking?
A: Yes — Thai chillies work well in Indian green chutneys, tempering, and any dish where a sharp, fruity heat is desired. They are a good substitute for bird eye chillies in Indian recipes.
