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Chilli Hot Thai Bird's Eye

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Adds an authentic hot and intense flavour to Asian dishes
    This small chilli is one of the spiciest and is used extensively in Thai and Indian cooking. Compact plants with attractive upright clusters of hot, intensely flavoured slender fruits about 7.5cm (3”) long. Perfect flavour for authentic Asian soups, sauces, stir-fries, salads and curries
  • Stir fry, pickle, curries, soups, salads
  • A taste of Asia
  • Exciting and delicious varieties
  • Plant Attributes

    • Position: Partial Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Winter
    • Plant Type: Edibles

    Edibles

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    Availability Table

    • Season Chart:
      • Jan
      • Feb
      • Mar
      • Apr
      • May
      • Jun
      • Jul
      • Aug
      • Sep
      • Oct
      • Nov
      • Dec
      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. Combine stock, oyster sauce, cornstarch and sesame oil in a bowl and set aside.
    2. Cook soba noodles according to package directions. Drain and set aside.
    3. In large nonstick skillet or wok, heat 1 tsp of oil over medium-high heat. Cook chicken untill lightly golden, about 3 minutes. Transfer to plate.
    4. Add remaining oil, beans, mushrooms, garlic, chilli and ginger to pan; cook, stirring, until fragrant, about 1 minute. Add capsicum and bok choy. Cook until tender but crisp, about 4 minutes.
    5. Add sauce mix , noodles and chicken to pan; cook, stirring to coat with sauce, for 1 minute.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    35 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

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