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Recipes with long red chilli

6 recipes that use long red chilli, with photos, step-by-step instructions and cook times. The quickest, Pad khing jay (ginger mushroom stir-fry), takes 20 minutes. It is most often cooked with palm sugar, fish sauce and neutral oil.

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Choo chee pla (fish in thick red curry)

Riverside restaurants along the Chao Phraya, from Nonthaburi down to Samut Prakan, serve choo chee as a centrepiece for shared dinners: a crisp-fried fish smothered in a sauce so reduced it barely moves, red with curry paste, rich with coconut cream and scattered with threads of kaffir lime leaf. The name copies the sizzle of paste hitting hot cream. It is sweeter and thicker than a soupy gaeng phet, so serve plenty of jasmine rice and a clear soup or plain vegetables alongside. Chef's tip: fry the fish only after the sauce is ready and pour it over at the table; fish left to sit in the sauce goes soggy within minutes.

40 minThaiFishGluten freeSpicy
by KrazyBadal 0 views

Mee krob (crispy sweet noodles, jay style)

Old Bangkok's Phra Nakhon district made mee krob famous as a royal-banquet dish, and it still appears at festive Thai Chinese dinners: a tangle of rice vermicelli puffed in hot oil, then tossed in a sticky sweet-sour sauce. Classic shops fold in prawns, egg and pickled garlic; for the jay festival this version uses fried tofu and pickled ginger, with orange zest standing in for the rare som sa citrus. Serve it with fresh bean sprouts and chilli. Chef's tip: the common mistake is a hot glaze, which wilts the noodles; cool the sauce until thick and toss just before serving.

45 minThaiPasta & NoodlesVegan
by KrazyBadal 0 views

Pad khing jay (ginger mushroom stir-fry)

Ginger does the work garlic usually would in this festival favourite from the jay kitchens of Phuket and Bangkok's Yaowarat, where it is ladled over rice from steel trays under yellow flags. Crunchy wood ear and soft oyster mushrooms soak up a glossy sauce of fermented soybean paste and soy, and fine matchsticks of young ginger give heat and fragrance. No garlic, onion or spring onion go in, as jay rules forbid them. Chef's tip: old, fibrous ginger is the mistake here; choose plump young ginger with thin, pinkish skin so you can eat it by the forkful.

20 minThaiVegetarianVegan
by KrazyBadal 0 views

Gaeng phet ped yang (red curry with roast duck)

Bangkok's Chinese-Thai cooks invented this curry around the roast-duck shops of Yaowarat, where lacquered ducks hang in the windows: sliced duck simmered briefly in red curry with pineapple, cherry tomatoes and lychees, so every mouthful is rich, hot, sweet and a little sour. It is a dish for a special family dinner or a banquet table, eaten with jasmine rice. Buy a ready-roasted duck from a Chinese barbecue shop rather than roasting your own. Chef's tip: add the duck near the end and only heat it through; boiling it for long turns the meat stringy and the skin flabby.

45 minThaiMeatGluten freeSpicy
by KrazyBadal 0 views

Pla kapong tod nam plaFried sea bass with fish sauce

Seafood restaurants on the jetties of Krabi, Trang and Hua Hin bring this out whole on a long platter, its scored sides fanned open and crackling, as the centrepiece of a shared table. The skin and fins fry so crisp you can eat them, while the flesh inside stays moist and sweet; a sticky glaze of fish sauce and palm sugar goes over at the last minute. It is salty-sweet rather than spicy, so it sits happily beside a sour green mango salad, a hot curry and plenty of jasmine rice. Chef's tip: dry the fish thoroughly with kitchen paper, inside the cuts too, and leave it uncovered in the fridge for 30 minutes if you can; dry skin is crisp skin and spits far less.

40 minThaiFishGluten free
by KrazyBadal 0 views

Khua klingDry-fried spicy minced pork

Ask for this at a rice-and-curry shop in Phuket or Hat Yai and it comes as a small, dark heap beside your rice, smelling of lime leaf and black pepper and hot enough to bring tears. There is no sauce at all: minced pork or beef is fried with a turmeric-heavy southern paste until every crumb is dry, separate and coated in spice. The heat is fierce, so it is always eaten with jasmine rice, sliced cucumber, raw long beans and herbs to cool the mouth. It also keeps well for a couple of days and is excellent cold in a lunchbox. Chef's tip: keep stirring and pressing the meat against the hot wok at the end; the name means 'roll and roast', and that last dry-frying is what makes it.

25 minThaiMeatGluten freeSpicy
by KrazyBadal 0 views

Goes well with long red chilli