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Originally Posted by domainguru
Somebody told me that พริกขี้หนู are not actually native to Thailand, but came from Mexico in the 17th century. Whether this is true or not I'm not sure. But certainly what thais call "Thai pepper" are large and not very strong, so maybe the story is true... anyone know?
As for not eating them "plain", many Thais do indeed eat them raw and whole e.g. shoved into Iisaan sausages. I do occasionally copy my Thai friends but regret it immediately afterwards  |
I have recently learned of a good chicken curry recipe which uses 24 of these พริกขี้หนู chilis (it calls for naga, but I can't find those in Finland), first made into a paste with some curry powder and oil in a blender. I've made it twice now within two weeks and I really love it. One thing I noticed is that when the curry is warm, the heat from the chili is much lower. So I started to eat it cold, along with cold rice. Tastes much better and you can get some decent heat from the chili.
The พริกขี้หนู is pretty hot, indeed, but I think I might be forming a sort of immunity to the chili heat in general, as I need to find hotter and hotter chilis to satisfy my craving as time goes on. Jalepenos just don't cut it anymore.
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