Ground Chilies for Thai recipe

I'm looking at a recipe for chicken with lemon grass and chili (Ga Xao Xa Ot - no idea how to pronounce!) and it calls for "Ground Chiles.) I'm at a total loss for what that is. Can I use cayenne? Is it something else? Help by someone more cluefull than me is most welcome!

The motivation for this is to try recipes that use lemon grass since the sprouts that I started in glass jars this spring are doing well in the weird weather we are having. And the rabbits seem not to be interested in them. If you have any recommendations for recipes that take advantage of lemon grass I'd like to hear about that too.

thanks,
hank

I don't recall ever seeing powdered chile in any Thai recipes, but I could be wrong. It's more likely that ground fresh red chile (food processor) would be called for, or possibly ground dried reconstituted whole chile. Sambal would probably work, but it's more acidic, watch the use of lime or vinegar

This is actually a Vietnamese dish that typically calls for fresh peppers, but you could always add chili flakes (or even ground cayenne) for more heat, or even substitute them if you don't have the fresh peppers.

Would fresh ground jalapenos work (color aside?) I have some in the garden. And they have some heat.

Fresh is always good.
Just be aware that jalapenos well be more vegetal than a bird or other small red chile.

If you haven't already made this, I have the exact chilis you need for this in abundance. I'll be at the Montrose Beach picnic (actually at Lawrence beach) tomorrow pretty much all day if you want to stop by and get 'em.

boudreaulicious wrote:If you haven't already made this, I have the exact chilis you need for this in abundance. I'll be at the Montrose Beach picnic (actually at Lawrence beach) tomorrow pretty much all day if you want to stop by and get 'em.

Thanks for the kind offer. Unfortunately I'm pretty far out in the burbs so a trip to the beach is not in the cards today.

Thanks all for the answers.