You can spice up any curry and make it even more special with thes Thai pickled red chillies.
Isn’t it great that something so simple can make all the difference in a meal! These Thai pickled red chillies might be easy to make but they add a delicious flavour to any curry. Not just Thai curries.
You could whip these up in minutes but the flavour does intensify with time so I recommend making a lot more and then keeping some in the fridge for when you need them.
Although these Thai pickled red chillies are used a lot in Thai cooking, I have added them to Indian and other curries as a garnish and I’ve never had any complaints. They are great with any cuisine. For example, try them on these gyros. Outstanding!
In this recipe, I used long red chillies as they aren’t as spicy as smaller red chillies. You can further reduce the heat by removing the seeds before pickling. Personally, I like this recipe spicy so I normally add a few spicy red bird’s eye chillies to the mix too.
Thai pickled red chillies are delicious on all kinds of food.
The first time I tried this simple pickle, I was in Phuket. I had them with a couple skewers of pork satay and had no idea just how easy they were to make. As the pickle isn’t that spicy, you could add them as a garnish for your dishes or just serve them at the table and let people take as much as they like.
Are you ready to make the easiest spicy pickle recipe I know of? The chillies are naturally sweet so no need to add sugar. I don’t. That said, preparing Thai food is all about getting the right balance for you. Some people like to simmer the vinegar and add a little sugar dissolve it. That is totally optional and completely up to you.
Here you go…
International & UK Orders
- 250ml (1 cup) white distilled vinegar
- 10 long red chilles – cut into 5mm (1/4 inch) slices
- Sugar as needed
Place the sliced chillies in the vinegar and pickle for at least an hour or over-night. These will keep for a long time in a sterilized glass jar with a lid.