Ask any Thai cook and they'll tell you the same thing: spiciness in Thai food is mostly your choice, not the kitchen's. My family has been cooking Thai food for three generations, and almost every dish we make, including pad krapow, tom yum, larb, is spicy because we choose to add the chillies, not because the recipe demands them. The truth is, while Thailand has plenty of genuinely fiery dishes, most Thai food is not spicy by default.
People always ask: is Thai food spicy?
Thai cuisine is celebrated for its harmonious balance of four fundamental flavours: sweet, salty, sour, and spicy. Chilli is the one people notice, but it is the one most easily overdone.
Heat is not there to make your mouth burn. It is there to sit alongside the fish sauce and lime and stop the dish tasting flat, which means the chilli you pick matters more than how much you add. Bird’s eye chillies (Phrik Khi Nu) are fierce and small. Thai red chillies (Phrik Daeng) are milder, and mostly there for the colour they give a sauce. Using the wrong one is how a dish ends up either fiery with no flavour, or bland when it should have had some warmth. Curious how they stack up? Read my comparison of Thai chilli vs habanero or find out whether Thai food is spicier than Indian food.
Some Thai dishes are genuinely fierce, but most are not. There is a wide range of heat levels here, and something to suit every tolerance. Below is a list of classic Thai dishes, spicy and not.
What type of chillies do they use in Thailand?
Thai chillies come in a wide range of shapes, sizes and heat levels, and cooks use them for different jobs. The Bird’s Eye Chilli, known locally as “Phrik Khi Nu,” is the fiercest of the lot: small, and hot enough that a couple go a long way. Thai Red Chillies, or “Phrik Daeng,” are milder, and much of their value is the deep colour they give a sauce. For a milder heat, Thai Green Chillies, or “Phrik Khieo Wan,” go into green curry pastes and provide a flavourful kick without overwhelming spice.
Beyond these common varieties, the Thai chilli spectrum includes chilli peppers like Prik Chee Fah, which offers a moderate level of spiciness, and Prik Yuak, mild yellow chillies used mainly for their colour. The versatile Prik Pao, or Thai Chilli Paste, blends dried chillies with shrimp paste, enhancing both heat and complexity. Dried red chillies (Prik Haeng) and Prik Namprik, which are grilled or roasted for aroma, add a smokier note. All of these are the building blocks of a cuisine built on the balance of sweet, salty, sour and hot.
The table below provides an overview of Thai chilli peppers, with the spiciest varieties listed at the top and milder ones towards the bottom. Keep in mind that spiciness can vary among individual peppers.
| Chilli Pepper | Thai Name | Description and Usage |
|---|---|---|
| Bird’s Eye Chilli | Phrik Khi Nu | Commonly used for both heat and colour, often sliced or chopped. |
| Thai Red Chilli | Phrik Daeng | Milder than red chillies, used in green curry paste and more. |
| Thai Green Chilli | Phrik Khieo Wan | Mild yellow chillies used mainly for colour in yellow curry pastes. |
| Prik Chee Fah | Long and moderately spicy, used in stir-fries and salads. | |
| Prik Yuak | A paste of dried chillies and shrimp paste, used for heat & flavour. | |
| Prik Pao | Thai Chilli Paste (Jam) | Slightly milder than Bird’s Eye chillies, used in Thai salads. |
| Prik Haeng | Dried Red Chillies | Soaked in water before adding to curries, stir-fries, and sauces. |
| Prik Namprik | Grilled or roasted for aroma, used in various dishes. | |
| Prik Kee Noo Suan | Slightly milder than Bird’s Eye chillies, used in Thai salads. | |
| Prik Haeng Ped | Dried Chilli Flakes | Used as a condiment to add spiciness to dishes. |
5 spicy Thai dishes
1. Tom Yum Goong
This classic Thai hot and sour soup is known for its intense flavours and fiery heat. It features shrimp (or other proteins) cooked in a broth infused with lemongrass, galangal, lime leaves, fish sauce, and a generous amount of Thai bird’s eye chilli peppers. The result is a spicy and aromatic soup that’s both refreshing and fiery.
2. Green Curry (Gaeng Keow Wan)
Green curry is a popular Thai dish that packs a spicy punch. The green colour comes from the use of green chillies and fresh herbs like basil, and coriander to make the green curry paste. It’s typically made with coconut milk, chicken or other proteins, and vegetables, creating a creamy yet intensely spicy curry. Try our Thai green curry recipe to make it at home.
3. Som Tum (Papaya Salad)
Som Tum is a spicy and tangy Thai salad made with shredded unripe papaya som tam recipe, lime juice, fish sauce, sugar, and chilli peppers. Lime, fish sauce and chilli together give sweet, salty and hot in the same mouthful. It’s a popular street food dish in Thailand.
4. Pad Kee Mao (Drunken Noodles)
This stir-fried noodle dish is known for its fiery kick. It usually includes wide rice noodles, Thai basil, garlic, soy sauce, fish sauce, and a liberal amount of chilli peppers. It’s called “drunken noodles” because it’s often enjoyed with a cold beer to help counteract the heat.
5. Laab (Spicy Thai Salad)
Laab is a minced meat salad that hails from the northeastern region of Thailand. It’s made with ground meat (often pork or chicken), toasted rice powder, lime juice, fish sauce, and a blend of fresh herbs and chilli peppers. The heat in this dish can be adjusted to your preference, but it’s traditionally quite spicy.
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Non-spicy Thai food: 5 dishes that are not spicy
1. Pad Thai
Pad Thai is one of Thailand’s most iconic dishes. It features stir-fried rice noodles with eggs, tofu or shrimp, bean sprouts, and crushed peanuts. The sauce is a harmonious blend of sweet, sour, and savoury flavours, making it a popular choice for those who prefer mild spice levels.
2. Panang Curry
Panang curry is a milder and creamier Thai curry that’s beloved for its rich flavour. It’s typically made with your choice of protein (often beef, chicken, or shrimp), cooked in a thick and aromatic curry paste that includes ingredients like coconut milk, kaffir lime leaves, and crushed peanuts. The result is a deliciously indulgent and mildly spiced curry.
3. Massaman Curry
Massaman curry is a rich and mildly spiced Thai curry from the south of Thailand with Muslim origins. It’s typically made with tender chunks of beef or chicken, potatoes, onions, and roasted peanuts. The curry sauce is creamy and flavoured with a blend of aromatic spices like cinnamon, cardamom, and cloves.
4. Chicken and Cashew Nuts (Gai Pad Med Mamuang)
This stir-fry dish features tender pieces of chicken, cashew nuts, bell peppers, and onions. The sauce is a combination of oyster sauce, soy sauce, and a touch of sweetness. It’s savoury and slightly sweet, with a good crunch from the cashews.
5. Pineapple Fried Rice
Pineapple fried rice is a colourful and tropical dish that combines fragrant jasmine rice with pineapple chunks, shrimp or chicken, cashews, and vegetables. It’s seasoned with a blend of soy sauce and fish sauce, creating a balanced and flavourful meal with a touch of sweetness from the pineapple.
Sources
Regional heat differences and the role of chilli in Thai cookery are documented by the Thailand Foundation (Thai Food), part of the Ministry of Culture's Department of Cultural Promotion.
Is Thai food spicy: FAQ
1. Is Thai food spicy?
No, not all Thai food is spicy. While Thai cuisine is known for its spiciness, there are many Thai dishes that are mild or have a moderate level of spiciness. Thai cuisine offers a wide range of flavours, from sweet and savoury to sour and spicy.
2. How spicy is Thai food compared to other cuisines?
Thai food is generally spicier than many Western cuisines but can vary greatly within Thai cuisine itself. Some dishes, like green curry or Tom Yum soup, are known for their high spiciness levels, while others, like Pad Thai, are typically milder.
3. Are there non-spicy options in Thai restaurants for those who can’t tolerate spice?
Yes, most Thai restaurants offer non-spicy options, and you can often request dishes to be prepared with little to no chilli peppers. Many Thai dishes can be customized to suit your spice tolerance.
4. How can I tell if a Thai dish is spicy on the menu?
Look for menu items that have the word “spicy” or “hot” in their names or descriptions. Thai menus may also use chilli pepper symbols or numbers to indicate the spiciness level of a dish.
5. What are some common Thai ingredients that add spiciness to dishes?
Chilli peppers, particularly Bird’s Eye Chillies, are the primary source of spiciness in Thai cuisine. Thai chilli paste (Prik Pao) and chilli sauce (Sriracha) are also commonly used to add heat.
6. How can I reduce the spiciness of a Thai dish if it’s too hot for me?
You can ask for less chilli pepper or chilli sauce when ordering. Drinking water or consuming dairy products like yoghurt can help alleviate the heat. Adding more rice to your meal can also reduce the spiciness.
7. Is spiciness an essential part of Thai food’s flavour profile?
Yes, spiciness is one of the four fundamental flavours in Thai cuisine, along with sweet, salty, and sour. It’s an integral part of many Thai dishes and is used to create a harmonious balance of flavours.
8. Are there regional variations in spiciness within Thai cuisine?
Yes, there are regional differences in spiciness. For example, Southern Thai cuisine is known for its exceptionally spicy dishes, while Northern Thai cuisine tends to be milder and uses more aromatic spices.
9. Can I enjoy Thai food if I can’t tolerate spicy food?
Absolutely! Thai cuisine offers a diverse range of dishes, and many of them are not particularly spicy. You can explore milder options like Pad Thai, Massaman Curry, or mango sticky rice for dessert.
10. Is spiciness in Thai food adjustable to personal preference?
Yes, Thai food is very accommodating to personal taste. Most Thai restaurants are willing to adjust the spiciness level of a dish according to your preference, whether you prefer it mild, medium, or fiery hot.
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