How is Red Sun-Dried Anaheim Pepper used in Thai cooking?

Sun-dried red Anaheim chilies are the backbone of Thailand's red curry pastes. The peppers are left on the plant until they turn from green to red, then sun-dried so they keep through the year and develop a deeper, smokier sweetness. To use them, you cut the dried pods into short pieces and soak them in water for fifteen or twenty minutes until they soften, then drain and pound them into paste. They're what give red, massaman, and panang pastes their colour and warm, mellow heat.

Can I cook with Red Sun-Dried Anaheim Pepper in a Chiang Mai cooking class?

Yes - we use Red Sun-Dried Anaheim Pepper in our hands-on classes. Explore them on our Cooking Classes page.

Red Sun-Dried Anaheim Pepper - Fresh Thai Vegetables | Thai Akha Kitch

Sun-dried red Anaheim chilies are the backbone of Thailand's red curry pastes. The peppers are left on the plant until they turn from green to red, then…

Red Sun-Dried Anaheim Pepper - Fresh Thai Vegetables | Thai Akha Kitch Sun-dried red Anaheim chilies are the backbone of Thailand's red curry pastes. The peppers are left on the plant until they turn from green to red, then…