27 fiery chili recipes

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Spicy fish pickle: crisp fried fish simmered in a tangy, chili-spiked vinegar masala, then stored to mellow into a fiery South Indian condiment for rice and roti.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Thai-style stir-fried clams with garlic, chili paste, fish sauce, and fresh mint. A fast, fiery shellfish dish where the clams steam open in a fragrant, spicy broth.

Homemade Thai green curry paste blitzed from fresh jalapenos, Hawaiian chilies, lemongrass, cilantro, garlic, shallots, and shrimp paste. A fiery, fragrant base that runs circles around any jarred version.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Authentic Tom Yam Goong, Thailand's legendary hot and sour shrimp soup with lemongrass, kaffir lime leaves, bird's eye chilies, and straw mushrooms. Fiery, sour, and brimming with plump shrimp. On the table in 40 minutes.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.