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Pictures from Thai Meetup @Thai Delight

We really had a great time with good food and friends from South Florida Thai Meetup group.

We started the meal with complimentary appetizer platter: Spring roll and curry puff served with sweet chili sauce and vinaigrette cucumber sauce

Thai appetizer platter

I enjoyed eating this Kantoke dinner set with my fingers. It included Namprik Ong with steamed veggies, Thai style fried chicken and sticky rice^^ Nam prik Ong is made with tomato sauce, chili, and ground pork and of course, Thai chilies.

Kantoke style set w/Namprik Ong

The chicken basil here is one of my favorites on the menu. We love to order this dish when we come here. Don’t forget to order it with sunny side up egg. It’s the BEST!

Delicious ground chicken basil w/egg

I never tried the Seafood Delight dish, but it looks delicious filled with seafood and veggies. Looks very tempting indeed; I just might try it next time I go there.

Seafood Delight ^^

Thai chili

Spicy Thai chilies ready to eat

Spicy Thai chilies ready to eat

I’m so glad that the Thai chili seeds I planted early this year grew so well. Now some of them have turned red and green, and are ready to use cooking my Thai dishes.

 

There are many types of Thai chili used in Thai cooking.

  • Bird’s eye chili (Prik Kee Noo) – 1 inch, the hottest one in Chili family
  • Chilli Spur Pepper (Prik Chee Fah) – 3-5 inches, it’s not hot, but used its for coloring and for decoration
  • Sweet Pepper (Prik Yuak)
  • Green Pepper Chili (Prik Noom)
  • Dried Chili
Thai chilies growing in my garden

Thai chilies growing in my garden

Thai chili is also know as พริกขี้หนู (Prik Kee Noo) or Bird’s eye chili. It’s commonly found in South East Asian countries such as Cambodia, Laos, Vietnam, Thailand, Malaysia, Indonesia, the Philippines and Singapore.

 

These Thai chilis look small but they pack lots of heat inside the seeds. Please be careful if you’re not use to with the fresh chili heat. It’s more spicy than Mexico’s Habanero chili.

Thai gourmets commonly use fresh chili to cook many dishes such as yum (Thai spicy salad), namprik (น้ำพริก), som tam (green papaya salad), pad thai, spicy & sour soup (Tom Yam), pad thai, tom kha gai, green curry, red curry, chicken basil, etc.

Actually Thai chili is rich in vitamin C (ascorbic acid) and has numerous other health benefits. For example:

  • Helps stimulate the appetite of the stomach. If eating in a small volume reduces the occurrence of ulcers in the stomach.
  • Thai red and green hot chilies

    Thai hot chilies

  • Prevents from cancer, heart disease and stroke.
  • Helps relieve pain from muscles, shoulders, osteoarthritis and rheumatoid arthritis
  • Help burn fat and lose weights
  • Help clear mucus and reduce sinusities
  • Resolve pain, vomiting, tired
  • Help fight inflammation
  • Help Soothe Intestinal Diseases

We should all eat more Thai chili! If you don’t have a strong tolerance for the heat, avoid using the seeds in your food. Thai chili will give your food a kick, and make your life more spicy 🙂

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