Whether it's a mild massaman or a hot bowl of tom yum, a hint or hit of chilli can make you feel warm no matter how cold it is outside. Overdone it? Mouth burning up? Yes, a gulp of milk really does help ().
Here are 32 ways to enjoy a chilli hit, starting with a curry and ending with dessert.
The fish and potatoes combo make fish and chips a winner, and it does here, too, with a spicy, saucy spin.
Fresh chillies and chilli sauce are both used - along with soy sauce, turmeric, ketchup and marsala powder - are used to flavour the pork in this popular Thai dish.
"The rich, spicy sauce is thick enough to cling to the meat. We eat it with Indian breads and it is lovely with a little raita on the side," says Anjum Anand. Red chilli powder and whole green chillies are among the rich blend of spices adding flavour here.
Diana Chan says the unique thing about massaman curry is that it bucks the trend of a typical Thai curry, with a focus on warm spice and not a spicy kick. This recipe from Asia Unplated S2 is a good one for when you want a tickle not a burn.
or how about...
Cauliflower and potato curry
Spicy bowls
This one's rich and thick but only moderately spicy - although you can easily up the chilli heat.
Chilli is part of the spice paste that gives this warming fish stew its distinctive flavour.
Source: Feast magazine
Chilli chicken
Fresh chillies and Korean chilli powder (gochu galu) add a kick to this stir-fry, made with Korean rice cakes (like thick noodles, sold at Korean food shops) - or you can substitute udon noodles.
Spiced with long green chillies, dried red chilli, garlic, ginger, turmeric and curry leaves, this is ready in just 30 minutes.
With chilli on the marinade and chilli on the side, this birdseye-packed Balinese grilled chicken recipe is sure to knock your socks off with flavour and a refreshin amount of heat. This recipe comes from chef Jerry Mai via Asia Unplated S2 where she cooked it for Diana Chan.
Balinese grilled chicken and coconut sambal Source: Asia Unplated with Diana Chan
more chicken ideas
Ancho chilli chicken tamales
On the side
This delicious dish is just as good served cold as it is warm - perfect for a winter dinner side or summer picnic fare.
It's a symphony of flavour in this side, with onion, green chilli, mustard seeds, dried chilli flakes, turmeric and tomato all contributing to the I-want-more effect.
Devilled potatoes
more veg with kick
Spicy pickled vegetables (achar awak)
Snacks with bite
Get crunch and flavour: smoky paprika popcorn combined with almonds and chorizo baked until crisp.
Pakora a popular street food in Nepal calls on green chillies for added flavour, which is then served with tomato chutney (adjust the chilli in the chutney to suit your definition of tangy).
Who doesn't love classic dumplings with a crisp pan crust?
From charry bottoms to soupy insides.... Source: Brett Stevens
How hot do you like it?
The quest for the world’s hottest chill
Put this on top
You can use this versatile preserve in sandwiches, on grilled meats or as a dipping sauce.
The ginger adds a twist to chilli sauce - and this is one where you can go to town if you like things hot, hot, hot. The recipe uses "as few or as many as you like" red bird's-eye chillies. Serve as a dipping sauce for yum cha, drizzle over chargrilled chicken or use it to add pep to any sandwich.
Use small hot red chillies to make a punchy harissa, or the milder long red chillies for a less fiery result.
more drizzles and dollops
Chimichurri dressing
Keep it sweet
Did someone say no-bake treats? You're in luck with these sweet and spicy bite-sized balls, that pop chilli powder and a little kick in your step.
Chilli and chocolate take their friendship to the next level in this spiced tart. Don't be afraid to use small red chillies here as the flavours of this decadent dessert are balanced perfectly by the bitter chocolate and the sweetness of the vanilla bean.
Mayan chocolate tart Source: Petrina Tinslay
