Only about 1 to 1½ inches long and 1/4 inch in diameter, this diminutive chile packs a fiery punch that doesn't dissipate with cooking. The thin-fleshed Thai chile ranges in color from green to red when fully ripe. It's a popular addition in many Southeast Asian dishes. The bird chile is the dried form. It's so named because drying causes the chile to hook into a bird's-beak shape.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Thai Coconut Soup
- Thai Chicken Kara-Age
- Thai Place Phad Thai Chicken Thai Hot
- THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP
- Araya's Place Tom Yum Soup
Related Content From Cooking Channel
- Avocado Parfait with Thai Chile Cracker, Olive Oil and Calamansi Foam
- Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles
- Spicy Thai Green Papaya Salad
- Picadillo Chile Relleno
- Vietnamese Crispy Carrot and Cabbage Salad with Sliced Chicken and Chile-Lime Marinade