Thai Chili Flakes (Prik Bon)
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Some things are always on the table in Thailand, and Thai chili flakes (prik bon) are one of them. The key is roasting the dried chilies first until they smell slightly smoky and toasty, that’s what gives them a deeper flavor you don’t get from store-bought versions.
It takes about 10 minutes to make your own, and once you try it, you’ll start reaching for it all the time. If your noodles, soups, or stir-fries feel a bit flat, a pinch of this fixes it.
What are Thai chili flakes?
Thai chili flakes (prik bon) are made by dry-roasting dried chilies and grinding them into coarse flakes or powder. They’re spicy, slightly smoky, and used as an everyday table condiment in Thailand.
You’ll often see them next to chili oil, sugar, and prik nam pla, ready to sprinkle over just about anything.
You can buy pre-made chili flakes, but homemade prik bon has a much fresher, more fragrant flavor. Making it yourself also lets you control the spice level and skip any additives.
What type of chilies should you use?
You can use any dried chilies to make Thai chili flakes; the type you choose depends on how spicy you want them. These are the ones we use most often in Thailand:
Tip: For less heat, break the chilies open and remove some of the seeds before roasting.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredients & tools
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Dried chilies: your choice depending on spice level
- Dry pan or skillet: for roasting evenly
- Mortar and pestle (or food processor): for grinding
Wear kitchen gloves: Dried chilies can irritate your skin, and you definitely don’t want to touch your eyes after. I learned this the hard way, working in Thai restaurant kitchens.
How to make Thai chili powder
1. Roast the chilies. Place the dried chilies in a dry pan over low heat (no oil). Stir constantly so they don’t burn. After a few minutes, they’ll darken slightly and smell smoky.
Keep your windows open or roast outside if possible, the fumes can be quite strong.
2. Let them cool. Remove from the pan and let them cool completely. This helps keep the texture dry and prevents clumping.
Don’t skip this, grinding hot chilies can create moisture and affect the texture.
3. Grind. Crush using a mortar and pestle or pulse in a food processor. Keep it coarse or grind finer depending on how you like it.
How to use it
How to store
Once cooled, store your chili pepper flakes an airtight container in a cool, dry place. They’ll keep well for several months, but the flavor is best while still fresh and fragrant. Keep away from heat and moisture so they don’t lose their aroma.
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Thai Chili Flakes Recipe (Prik Bon)
Equipment
- mortar and pestle or food processor
- pan or skillet
Instructions
- Roast the chilies. Remove the stems and place the dried chilies in a dry pan over low heat (no oil). Stir constantly for 3–5 minutes until slightly darkened and fragrant.
- Cool completely. Transfer to a plate and let the chilies cool fully before grinding.
- Grind. Grind using a mortar and pestle or pulse in a food processor until you get coarse flakes or a finer powder, depending on your preference.
Notes
- Use the nutrition card in this recipe as a guideline.