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Thai Chilli Oil - Hot

Thai Chilli Oil - Hot

Savoury Depth with Confident Heat

Opening with rich umami and slow-cooked garlic, this small-batch chilli oil builds into a warm, satisfying heat that lingers without overwhelming.

Deeply aromatic and beautifully balanced, it’s the versatile choice for everyday drizzle — over scrambled eggs, roasted potatoes, dumplings, noodle soups and steamed buns.

Bold enough to notice. Balanced enough to reach for daily.

Vegetarian | Dairy-Free | Sugar-Free

$12.00 NZD
$12.00 NZD
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Thai Chilli Oil - Hot
Thai Chilli Oil - Hot1
Thai Chilli Oil - Hot1
$12.00/ea		 $0.00
$12.00/ea $0.00
Recipe
Avocado & Fried Egg Toast with Chilli Oil ⌄

A simple café-style breakfast finished with a generous drizzle of Envy Thai Chilli Oil.

Ingredients

Serves: 1–2

  • 2 thick slices sourdough bread
  • 1 ripe avocado
  • 2 eggs
  • 1–2 tsp Envy Thai Chilli Oil
  • 1 spring onion, finely sliced
  • ½ lime
  • Sea salt and freshly ground black pepper

Method

  1. Toast the sourdough until golden and crisp.
  2. Mash the avocado with a squeeze of lime juice and a pinch of salt.
  3. Spread the avocado generously over the toast.
  4. Heat a small pan over medium heat and fry the eggs until the whites are set and the yolks remain runny.
  5. Place the eggs on top of the avocado toast.
  6. Finish with a drizzle of Envy Thai Chilli Oil, sliced spring onion, and a final squeeze of lime.

Tip: Choose your heat level — Mild for gentle warmth, Medium for balance, Hot for a bolder kick, or Xtreme if you like it fierce.

Crispy Smashed Potatoes with Sour Cream & Chilli Oil ⌄

Golden roasted potatoes finished with cool sour cream and a bold drizzle of Envy Thai Chilli Oil.

Ingredients

Serves: 2–3

  • 500g baby potatoes
  • 2 tbsp olive oil
  • 2–3 tbsp sour cream
  • 1–2 tsp Envy Thai Chilli Oil
  • 1 spring onion, finely sliced
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 220°C.
  2. Boil the potatoes in salted water for 15–18 minutes, until tender.
  3. Drain and place them on a baking tray. Gently press each potato with the back of a spoon to flatten.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Roast for 20–25 minutes until golden and crispy around the edges.
  6. Serve topped with dollops of sour cream, sliced spring onion, and a generous drizzle of Envy Thai Chilli Oil.

Tip: The cool sour cream balances the heat of the chilli oil beautifully.