
Thai Green Chilli 150g
Bright, aromatic heat for Thai stir-fries, curries, soups and zesty salads.
Why you’ll love it
- Clean, herbal chilli heat that lifts curry pastes, broths and quick sautés.
- Thin walls and juicy flesh — ideal for slicing, pounding, or charring.
- Easy heat control: remove seeds/membranes for milder dishes, keep them in for extra kick.
How to enjoy
Tom Yum prawn noodle soup
Slice chillies into a tangy, aromatic broth using Tom Yum Hot Pot Soup Base, add raw king prawns and a handful of rice vermicelli. Simmer until prawns turn pink; finish with fresh lime and coriander.
Garlic‑chilli chicken & green bean stir‑fry
Flash‑fry thinly sliced chicken from premium chicken breast with chopped Thai green chillies, green beans, a dash of light soy and a spoon of oyster sauce. Cook on high heat for 2–4 minutes until crisp‑tender.
Creamy Thai green curry with tofu
Pound chillies with garlic to boost your curry paste; simmer with coconut milk, then add cubes of firm tofu (or chicken), seasonal veg and Thai basil. Serve with steamed jasmine rice.
Chilled shirataki with chilli‑vinegar dressing Low‑calorie
Rinse and chill shirataki (konjac) threads. Toss with finely sliced green chillies, rice vinegar, a pinch of sugar and minced garlic for a light, zesty bowl.
Prep Tips
- For milder heat, split lengthwise and scrape out seeds and white membrane.
- Bloom minced chilli briefly in hot oil to release aroma; avoid scorching.
- Char whole chillies in a dry pan 1–2 minutes per side for smoky depth, then slice.
- Use gloves when handling and wash cutting boards promptly; avoid touching eyes.
- Quick marinade idea (for stir‑fry): 2 parts light soy : 1 part vinegar : pinch sugar + minced chilli and garlic.
Pairs well
- Light soy sauce and oyster sauce for quick wok dishes.
- Rice vermicelli for spicy soups and noodle bowls.
- Firm tofu to balance heat in curries and sautés.
- King prawns for seafood stir‑fries and tom yum.
- Aromatics: garlic and ginger.
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| $0.01 – $19.99 | $7.99 (was $10) |




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