Thai Flavor Paste
- 1 Tbs. coriander seeds
- 1 cup minced fresh cilantro stems, roots, or-both
- 1 tsp. coarse sea salt or kosher salt
- 12 to 15 cloves garlic, minced (½ cup)
- 2 Tbs. white peppercorns (preferably Thai)
Heat a small skillet over medium heat. Add the coriander seeds and toast them, shaking the skillet, until the seeds are aromatic, about 3 minutes. Pour the seeds into a small bowl to cool. Repeat with the peppercorns. When cool, grind the coriander seeds and peppercorns separately in an electric ...