Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

Our workshop participants gain strong foundations enabling them to create authentic Thai classic recipes; or use their own culinary creativity to modify, adjust and elevate, both ancient and modern, Thai dishes within a context that makes sense stylistically and taste-wise.

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Coriander Root, Garlic, and White Peppercorns Paste
(raak phak chee grathiiam phrik thai ; รากผักชีกระเทียมพริกไทย)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman

This page is also available in: Thai

Many recipes call for coriander root, garlic, and white peppercorns paste. While I have seen commercial preparations available, there is really no excuse not to use freshly made paste when needed. Successful cooking has a lot to do with the attention one gives to the flavor base and these three kings of Thai cooking should be taken very seriously.

Coriander Root, Garlic, and Peppercorns Paste Recipe
สูตรทำรากผักชีกระเทียมพริกไทย

Ingredients

  • 3-4 coriander roots (including 2-3 cm of the green part)
  • 3 large garlic cloves
  • 15 white peppercorns
  • pinch of salt

ส่วนผสม

  • รากผักชี 3-4 อัน
  • กระเทียมกลีบใหญ่ 3กลีบ
  • พริกไทย 15 เม็ด
  • เกลือนิดหน่อย

Method (วิธีทำ)

  1. Using a pestle and mortar make the paste by pounding all the ingredients together.
    โขลกส่วนผสมทั้งหมดให้ละเอียค
1 comment… add one
  • Debs @ The Spanish Wok Feb 4, 2013, 5:15 pm

    Would this be a paste I have heard referred to as “magic paste”. I’ve not been able to purchase this and it this is the recipe for the same paste, I’m in LOL.

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