chillies

The fresh chillies used in this book are mostly the long red variety and the small, wild green chillies of Thailand, which are also known as ‘bird’s eye chillies’ or ‘heavenly rat droppings’. These chilli varieties have a wonderful immediate heat and citrus lime flavour. The dried chillies used are the red, papery ones sold in large bags in Asian food stores. Just remember: the more you crush chillies for a dressing - and the longer you leave it to stand - the hotter the dressing will become.