← Back to Search Results
Thai, Vietnamese
Peppercorn-Coriander Root Flavor Paste

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Here the essential flavors of the Thai repertoire all come together: black pepper (prik thai), coriander roots, and garlic, salted with a little Thai fish sauce. Use this paste as a marinade for fish, grilled chicken (see  Grilled Chicken with Hot and Sweet Dipping Sauce), or pork.Because the paste is so versatile, it’s handy to have a stash of coriander roots in the freezer. Whenever you have a bunch of coriander, after you have used the leaves, chop off the roots, wash, and store them in a plastic bag in the freezer. You don’t need to defrost them before using, as they can be chopped and pounded still frozen.

Yield: Makes 2 to 3 tablespoons paste

Ingredients

  • 2 teaspoons black peppercorns
  • 5 to 6 large cloves garlic, coarsely chopped (about 2 tablespoons)
  • 3 tablespoons coarsely chopped coriander roots
  • Pinch of salt
  • 1 teaspoon Thai fish sauce

Directions

Place the peppercorns in a mortar with the garlic and pound to a paste.

Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead.

Stir in the fish sauce.

Store in a well-sealed glass jar; this keeps for 4 days.

Notes

This recipe makes a small quantity of flavor paste, just over 2 tablespoons; double the quantities if you’d like to make more.


© 2000 Jeffrey Alford and Naomi Dugid
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe.

80kcal (4%)
155mg (15%)
9mg (15%)
1mcg RAE (0%)
320mg
72mg
4g
0g
8g
16g
0mg (0%)
759mg (32%)
0g (1%)
3g (4%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
amor-y-tacos Amor Y Tacos
by Deborah Schneider
food-to-live-by Food to Live By
by Myra Goodman
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
living-raw-food Living Raw Food
by Sarma Melngailis
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
in-the-kitchen-with-david In the Kitchen with David
by David Venable
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
american-masala American Masala
by Suvir Saran
a-new-way-to-cook A New Way to Cook
by Sally Schneider
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?