Thai Chili Flakes Recipe (Prik Bon)

Name: Thai Chili Flakes Recipe (Prik Bon)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 ounces dried chilies (to taste)

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Use this Thai chili flakes recipe, or prik bon (พริกป่น), to quickly add some fiery heat to your Thai food. In just 10 minutes, you can make homemade Thai chili powder that’s better (and spicier!) than any store-bought option. A sprinkle of this table condiment is all it takes to spice up your dishes.

Thai chili flakes in a black spoon on a wooden background.

Did you know that in Thailand, chile powder can be found on the corner of almost every table? That’s because we really love spicy food! Some other table essentials include prik nam pla, prik nam som, and simply some white sugar for sweetness.

What is Thai chili powder

Thai chili powder, known as prik bon, is a spicy ingredient in Thai cuisine made from dried, ground chili peppers. This powder can range from mild to extremely spicy, depending on the type of chilies used, and is often sprinkled on dishes to add spice.

Thai chili flakes information

Have you ever been to an Asian supermarket and noticed how many bags of dried chili peppers there are? These dried peppers are exactly what you need for your homemade Thai chili flakes.

In Thailand, they are often available at local markets, or it may also be that we sun-dry fresh chili peppers ourselves.

To make this recipe, you can use any type of chili, but they must be dried chilies. For example, you could use bird’s eye chilies, which will give you very spicy chili flakes. Since bird’s eye chilies are incredibly spicy, you won’t need to use much flakes, so they’ll last a long time.

Close-up of Thai chili flakes ground in mortar with pestle.

My kitchen pantry is always stocked with crushed red pepper flakes since I sprinkle them on almost everything, even chicken pad Thai, along with these dry roasted peanuts.

You can really use these red pepper flakes with almost any dish. From noodles to fresh Thai salads, they can spice up everything.

You can choose to make them flaky or crush them into a powder form. They are truly a pantry staple for anyone who loves Thai food or wants a spicy kick.

And if you’ve ever cooked Thai food, you know that it’s important to balance the key flavors of spicy, sweet, sour, and salty. With this chili pepper powder, you can easily increase the spicy taste!

If you’re looking for even more fun Thai condiments to make at home, definitely try my popular tom yum paste and Thai chili paste (nam prik pao).

Why homemade pepper flakes are best

Buying ingredients in the store saves time, and it’s also very easy. But when you cook Thai food, it really pays off to cook from scratch, and this applies to both Thai chili flakes and toasted rice powder.

Long shelf life: Make and store these correctly, and they’ll last you up to several months!
Control the heat: You get to decide how spicy you want your flakes, simply choose your favorite type of pepper or remove the seeds for a mild option.
Authentic Thai: Grinding dried chilies with a mortar and pestle is traditional and fun!
Always at hand. They’re so easy to make, you will never run out. All you need is 10 minutes, and you got yourself a batch to spice up your Thai dishes for weeks to come!
No additives: Homemade means you’re enjoying pure gluten-free chili goodness with no preservatives.
Fresh flavor: Nothing beats the aroma and taste of freshly ground chili flakes.
Make-ahead: They’re perfect to make in advance. Simply make ahead and put it out on the table at your next gathering or party, so your guests can add spice to taste.
It’s cheaper: Grinding your own spices is often more budget-friendly than buying prepacked stuff.

Did you know that homemade Thai chili pepper flakes are often spicier than store-bought alternatives? That’s because commercial brands tend to sneak in unnecessary ingredients, dialing down the heat. When you makes your own spicy flakes from scratch, even a tiny teaspoon can turn your noodles and soups into something deliciously spicy.

Top-view of red chili flakes in mortar with pestle.

And hey, if you can get your hands on some fresh Thai dried chilies, your flakes will taste incredibly fresh and delicious! If dried chilies are unavailable, why not consider sun-drying or dehydrating your own chili peppers?

How to dry chili peppers (sun-dry, oven, dehydrator)

A crucial step is washing your chilies. Simply wash them under running water and then use one of these methods to dry your chili peppers:

Oven-method: Preheat your oven to 100-125°C. Place the chilies on a baking sheet. Bake for several hours until completely dried.
Sun-drying: Lay the chilies out on a tray. Place them under direct sunlight, turning them occasionally. Sun-drying chilies can take several days, depending on the weather.
Dehydrator: Arrange the dried chilies in a single layer in the dehydrator. Follow your dehydrator’s instructions, usually at a low setting. Check periodically until the chilies are fully dried.

What type of chili pepper for flakes

You can make Thai chili flakes with all types of chilies. For spicy flakes, simply use dried bird’s eye chilies. At Asian supermarkets, you’ll typically find two types of dried chilies:

Thai bird’s eye chilies (Prik Kee Noo): These are small and fiery and often used in Thai cooking to add heat to our dishes like stir-fries, Thai dipping sauces, or spicy salads.
Larger dried red chilies (Thai spur chilies – Prik Chee Fa): These are milder in heat but rich in flavor, ideal for those who prefer a gentler spice level. They have a beautiful red hue and a subtle warmth to your flakes. In Thai cuisine, these are typically used to prepare our curry pastes, like this Thai red curry paste and massaman curry paste.

However, you can play around and experiment with different flavors or heat levels, there are plenty of options.

Thai Jinda chilies: These Thai chilies are spicy, but not as spicy as bird’s eye chilies.
De Arbol Chilies: They’re a bit more Mexican, but have a heat profile similar to Thai chilies.

If your dried chilies are a bit too spicy, you can simply remove the seeds. Split the chilies open and gently scrape out the seeds to tone down the spice. Or just snip off the top and give them a good shake to let the seeds tumble out.

How to make chili flakes

You can use a traditional mortar and pestle or simply use a food processor.

Step 1: Remove the stems from the dried chilies. Roast them in a frying pan or cast-iron skillet over low heat. Stir continuously to prevent them from burning. For ventilation, it’s a good idea to open your windows or consider doing this step outside. Don’t add oil to the pan; the chilies will release their natural oils, enhancing their aroma. The peppers will darken slightly as they roast.

Step 2: Once roasted, take the chilies off the heat and allow them to cool completely. This step is crucial before you move on to grinding them.

Step 3: To make Thai dried chili flakes, I like to use a mortar and pestle to pound the roasted chilies. Crush them into a fine powder or leave them in chunkier bits, depending on your preference. If you prefer a quicker method, use a spice grinder. Just pulse the chilies until you reach the desired texture. Remember, the longer you blend or grind, the finer the flakes will be!

Kitchenware

Few tools are needed for this roasted Thai chili flakes recipe:

Thai mortar and pestle, food processor, blender, or spice grinder
Non-stick frying pan with spatula

Recipe tips and tricks

Grind to your preference: Some prefer flaky chilies, while others like them finely powdered. Simply adjust the grinding to your liking. I’m team flaky.
Different types of heat: If you’re experimenting with different types of chilies, label your jars so you know the heat level and type of each batch.
Wear gloves: Always wear gloves when handling chilies to avoid skin irritation or accidentally touching your eyes. I learned the hard way while working at Thai restaurants!
Ventilation: Make sure you have good ventilation while roasting dried chilies to avoid spicy air.

When roasting chilies, be prepared for a strong smell. It’s potent enough to make you cough a bit (or a lot). But don’t worry – it’s worth it for that spicy flavor! Just a heads up: open your windows before roasting chili peppers.

How to use this spicy table condiment

With homemade red pepper flakes, you can easily turn any mild dish into super spicy food. There’s no need to have fresh chilies on hand. Thai people love to use them to spice up anything from noodles, salads, stews, fried rice, and more.

Try using your crushed chilies in one of my authentic recipes with Thai chili flakes:

How to store prik bon

After making a big batch of prik bon, you want to store it correctly to increase the shelf life.

After making your chili flakes, let them cool entirely.
Transfer them to an airtight container, like a glass jar with thigh-fitting lid (mason jar).
Store the container in a cool, dark place.

Storage tips: For longer storage, you can refrigerate your chili flakes. If you want to keep them for an extended period, you can even freeze them for long-term storage.

Frequently asked questions

Are red chili flakes the same as red pepper flakes?

No. Red chili flakes is typically made from a single type of red chili, while pepper flakes is a blend of various peppers, offering a different heat profile.

How hot are Thai chili flakes?

Thai chili flakes are often hotter than standard pepper flakes, with a heat level that can vary from 50,000 to 100,000 Scoville units, depending on the chilies used.

How can I adjust the spiciness?

You can control the spiciness by removing the chili seeds, or using a mild type of chili. When garnishing, use fewer chili flakes to reduce spiciness.

What types of chili flakes are used in Thai food?

In Thai cuisine, chili flakes come from two main sources. The first is the fiery bird’s eye chili, known for its intense heat. The second is the milder red spur chili, offering a subtler spice, perfect for those who prefer a gentler heat.

What to do with dried Thai chilies?

Dried Thai chilies can be ground into chili flakes or powder to use as spice. They’re great for adding heat to curries, soups, and stir-fries or for making curry pastes.

Where to buy dried Thai chilies?

You can find dried Thai chilies at Asian grocery stores, specialty spice shops, and even online. They’re commonly available in the international or ethnic foods section of larger supermarkets too.

More Thai condiments you’ll love

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