The best and worst Bird's Eye ChilI Substitutes for authentic Southeast Asian cooking at home, taking into account the spice level and flavor.
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In Southeast Asian cuisine, the bird's eye chili, or Thai Chili (prik ki nu พริกขี้หนู literally mouse shit chili), is known for its fiery heat and pungent flavor.
With a Scoville Heat Scale rating of 50,000 to 100,000, this chili is a staple in Asian kitchens. It is less spicy than Habanero pepper and Scotch Bennett but much spicier than Jalapenos. For generic chili pepper substitutes, click here.
This long and thin chili comes in both red and green colors. It can be served in a few ways:
- pounded into a spicy chili paste
- simply sliced and served in soy sauce
- stir-fried in dishes such as Vietnamese-inspired lemongrass chicken
- etc
Note: the stem top is not eaten.
Why Substitute
- Not everyone can handle its intense heat.
- Sometimes it's not readily available in local markets, outside of Asia.
Thus we need substitutes that can mimic its heat and/ or flavor.
Different bird's eye chili substitutes bring a unique aspect to the table, from the fruity flavor of scotch bonnet to the more accessible spice level of homemade chili flakes.
Knowing the characteristics of different chilies lets you select the best alternatives to adjust for personal heat tolerance and ingredient availability.
Best Alternatives
Finding the right substitute for Bird's Eye Chili can seem daunting due to its distinct pungent flavor and high heat level.
However, several alternatives match up to the unique characteristics of Bird's Eye Chili Peppers, offering both the fiery kick and flavor nuances essential in various cuisines, such as Thai cooking- it's used in Thai Fried Rice and Drunken noodles- as well as Singaporean cuisine.
Serrano Pepper: The Versatile Option
With Scoville Heat Units of between 10,000 and 23,000, this pepper brings a manageable yet significant kick.
The Serrano Pepper has a crisp, bright flavor that is similar to both Thai Bird's Eye Chili and more tempered options such as Jalapeño pepper. It's an excellent choice for anyone seeking to maintain a balance between fiery heat and the subtlety of rich flavors.
Whether you're simmering a curry or concocting a hot sauce, the Serrano Pepper is a good option.
Jalapeno and Cayenne: Popular Alternatives
Jalapeño and cayenne peppers are readily available at your local agrocery store.
These popular chilis that offer a balance of flavors and heat levels. As such, they can cater to a broad palate.
- Jalapeno: This well-known chili peppers into our dishes with a milder heat profile, ranging from 2,500 to 8,000 on the Scoville Heat Scale. It can add a less fiery but equally vibrant taste when replacing Bird's Eye Chilies.
- Cayenne Pepper: Known for its role in Mexican and South American Cuisine, cayenne pepper brings a higher heat level, similar to bird's eye chili, without overpowering the dish. Available in most grocery stores, it's a go-to for adding that hot and spicy kick, especially in recipes that demand a significant heat without a complete flavor overhaul.
Purple Chili: Spicy and Round
I grow my own purple chilies with my Click & Grow Indoor Gardening set.
Although different in shape and color- they're purple and round as opposed to the long and thin bird's eyes- they have a similar heat level.
Note: if left for a longer time to ripen, the purple chilies turn red.
Scotch Bonnet: Fruity and Fiery
The Scotch Bonnet pepper hails from Caribbean cuisine and is above or similar to the habanero in terms of heat. It has a Scoville Heat Scale rating of about 100,000- 350,000 and is spicier than the Bird's Eye.
As such you should use less when you substitute bird eye chilies: start with half the quantity required and work up if necessary. Remember, moderation is key; its potent heat demands respect.
I have found its sweet, slightly fruity flavor to make a great substitute for Southeast Asian chilies in dishes needing a high level of heat, particulalry sauces and marinades.
Moreover, its spiciness is more diffused, whilst the bird's eye heat is very concentrated.
Dried Chilies
You can also blitz or pound up dried chilies to make a substitute.
Chili Powder and Flakes: Milder
Chili powder and flakes are a milder option that most will find on their spice racks.
They can add depth and heat to spicy food, albeit in a more subdued manner compared to bird's eye chili, making them more versatile.
If a medium hot dish is the goal, blending flakes and powder is an excellent solution.
Not Recommended
Gochugaru + Gochujang
Gochujang (Korean Chili paste) and gochugaru (Korean chili flakes) have their own distinct flavor and thus are not good alternatives to Thai Chilies. They work if you want to add spice to food, but will not taste authentically Southeast Asian.
Sambal Oelek
Sambal oelek is made from chilies, vinegar, and salt.
As such, it has a salty and tangy taste that is very different from fresh Thai chilies.
Expert Tips on Finding the Best Replacement
Expert Tip #1: Finding the perfect substitute for Bird's Eye Chili hinges on understanding both the heat level and flavor profile desired in your dish. Bird's Eye Chili, celebrated for its pungent flavor and fiery punch, scales between 50,000 to 100,000 on the Scoville Heat Scale. Determine whether you want a replacement that is equally or less spicy before proceeding.
Expert Tip #2: For an authentic Southeast Asian Cuisine taste, without the intense heat, I suggest Jalapeno or Serrano Pepper. These alternatives deliver a medium hot dish while maintaining a semblance to the original. If the dish leans towards the flavors Mexican Cuisine or South American Cuisine, consider Cayenne Pepper.
Expert Tip #3: For dishes with a VERY VERY hot and spicy kick with a fruity edge, go for Scotch Bonnet. This Caribbean Cuisine staple matches well in intensity and adds a unique flavor twist.
Expert Tip #4: For those who cannot take searing heat, Chili Powder or Chili Flakes offer a milder, more adjustable alternative.
Expert Tip #5: Whatever substitute you have on hand, you can adjust the quantities to help you achieve the specific heat and flavor you're after. (i.e. use more chili flakes or less Scotch Bennett if trying to keep the heat level the same.)
FAQs
Yes. In Asia, it's often sliced and served in soy sauce, with noodles. Keep in mind that it's pretty spicy!
To reduce the heat of bird's eye chilis, you can remove the seeds and membranes (where most of the capsaicin is concentrated) before using them in cooking. Alternatively, add them later in the cooking process, which will help mitigate their heat.
Bird's eye chilis are a staple ingredient in many Southeast Asian cuisines, including Thai, Vietnamese, Malaysian, and Indonesian dishes. They are often used in curries, stir-fries, dipping sauces, and condiments like sambal.
Bird's eye chilis can be stored in the refrigerator for over a week, if stored properly. Alternatively, freeze for longer-term storage. You can freeze them whole or sliced, and they will maintain their heat and flavor for several months.
Yes, the intense heat from bird's eye chilis can burn your skin and eyes, so it's important to handle them with care. (I can even get burnt from the fumes when sauteeing the chilies (i.e. I didn't actually touch any chilies!)) Wear gloves when cutting or deseeding them, and avoid touching your eyes or face after handling them until you have thoroughly washed your hands.
If you have any questions about how to find the best bird's eye chili substitute, let me know in the comments!
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