Hide Information

Information

Total time: under 15 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Makes 2 to 3 tablespoons paste
Hide Notes

Notes

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.

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.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

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%)