When people think of Thai food, the first thing that often comes to mind is the heat—and that fiery kick comes from the wide variety of chilies used across the country. But not all Thai chilies are created equal. From tiny dynamites to smoky giants, each chili brings a unique flavor, aroma, and level of spiciness to the dish.
If you’re curious about the different kinds of chili used in Thai cuisine, this guide will heat things up.
1. 🌶️ Prik Kee Noo (Bird’s Eye Chili)
Thai Name: พริกขี้หนู
Spice Level: 🔥🔥🔥🔥🔥
Flavor Profile: Sharp, hot, and slightly fruity
The king (or should we say demon) of Thai chilies. These tiny chilies are used in everything from som tam to tom yum and stir-fries. Don’t be fooled by their size — they’re incredibly potent.
Best In: Dipping sauces (like prik nam pla), soups, spicy salads, and curry pastes.
2. 🌶️ Prik Chee Fah (Sky-Pointing Chili)
Thai Name: พริกชี้ฟ้า
Spice Level: 🔥🔥
Flavor Profile: Milder and slightly sweet
These are the long red or green chilies often sliced and used for color and moderate heat. They’re not as spicy as prik kee noo but are great for adding flavor without overwhelming the dish.
Best In: Stir-fries, garnishes, and milder curry pastes.
3. 🌶️ Prik Jinda (Thai Long Chili)
Thai Name: พริกจินดา
Spice Level: 🔥🔥🔥
Flavor Profile: Bold, fresh heat with a slightly bitter finish
This is the “standard” chili used in Thai cooking, especially in curry pastes and sautéed dishes. It’s hotter than prik chee fah but not as explosive as bird’s eye.
Best In: Green/red curry pastes, pad kaprao, and chili dips.
4. 🌶️ Prik Haeng (Dried Chili)
Thai Name: พริกแห้ง
Spice Level: Varies (usually 🔥🔥 to 🔥🔥🔥🔥)
Flavor Profile: Smoky, earthy, and deep
These are sun-dried red chilies that are often roasted or fried to release their flavor. They’re essential in chili pastes and sauces, especially in dishes like pad prik haeng or nam prik pao (Thai chili jam).
Best In: Curry pastes, chili oils, or as a crunchy topping.
5. 🌶️ Prik Ban Chang / Prik Leung (Yellow/Orange Chilies)
Thai Name: พริกเหลือง
Spice Level: 🔥🔥🔥🔥
Flavor Profile: Bright, fruity, and intensely spicy
These chilies are especially popular in southern Thai cuisine, where the food is famously hot. Their yellow-orange color adds vibrant color and a sharp bite to any dish.
Best In: Southern curries like Gaeng Som or Gaeng Tai Pla.
6. 🌶️ Prik Noom (Mild Green Chili)
Thai Name: พริกหนุ่ม
Spice Level: 🔥
Flavor Profile: Mild, sweet, smoky when grilled
Used mainly in northern Thai cooking, these long green chilies are often grilled and mashed into the famous nam prik noom chili dip. They’re aromatic, mild, and ideal for those new to spice.
Best In: Dips and grilled dishes.
7. 🌶️ Prik Yuak (Banana Chili)
Thai Name: พริกหยวก
Spice Level: 🔥 (very mild)
Flavor Profile: Slightly sweet, grassy, and juicy
These pale green chilies are sometimes stuffed or used in soups and stir-fries. They’re not spicy at all by Thai standards but add subtle flavor and texture.
Best In: Stuffed dishes or mild soups like Tom Jued.
Why the Chili Matters in Thai Cooking
In Thai cuisine, chili isn’t just about heat — it’s about balance. The right chili adds depth, aroma, and harmony to the other core flavors: sweet, sour, salty, and bitter. Some chilies are for searing heat, others for subtle warmth or even color.
Mastering the use of different chilies is part of mastering the art of Thai cooking.
Final Thoughts: Know Your Chilies, Love Your Heat 🌶️❤️🔥
Whether you’re a spice junkie chasing the heat of prik kee noo or a flavor fan exploring the richness of prik haeng, Thai chilies offer a whole spectrum of tastes to explore. Next time you dig into a Thai dish, take a moment to appreciate which chili is lighting the fire.
Which chili is your favorite? Have you tried them all? Let us know in the comments!