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Thai chili pairs well with coconut milk, lime juice, garlic, onions, shallots, peanuts, herbs such as cilantro, mint, and Thai basil. Also use with bell peppers, yuzu, eggplant, potatoes, and meats such as fish, poultry, pork, and beef.
All chilis found around the world today have their origins in Mexico, Central America, and South America. They were spread by Spanish and Portuguese colonists, missionaries, and traders, together with many other now common crops such as maize, tomatoes and pineapples. This is now called the Columbian Exchange. The chili varieties found in Southeast Asia today were brought there in the 16th or 17th century.