Fresh Asian Coriander (A Bunch) - Imported weekly from Asia
Thai Name: Rak Pak Chee Thai
Coriander is an essential ingredient in many Thai dishes and every part of the plant is used. In Thailand, even the root of the plant is used and is crushed along with garlic and black peppercorns to give a basic seasoning that is arguably the most widely used seasoning in Thailand.
The Coriander plant is commonly referred to as Chinese parsley in areas of tropical Asia and in the Americas as Cilantro. It is used in a wide range of different ways including Mexican salsas, Indian curries and Mediterranean dishes. The Coriander plant is actually from Southern Europe but is used in cuisines throughout the world.
The leaves of the Coriander are often pounded into a paste and used as a garnish or flavouring for many different dishes in tropical parts of Asia. Coriander is a soft plant that has leaves that are variable in shape. The leaves are broad at the base of the stem becoming slender as you reach the top of the plant.
The flowers are coloured in white or pink and are borne in small umbels. In the north eastern region of Thailand, in the area known as Issan, the Coriander plant is used in one of its most famous dishes known as Larb.
Larb is actually the national dish of the neighbouring country of Laos but the region is very heavily influenced with Laos culture. Larb can be a very spicy dish that is often made with beef, duck, chicken, fish or pork and it is extremely tasty.
The dish has become very popular due to the high number of Issan restaurants and street vendors that can be found throughout the main cities and many tourist destinations. Coriander is also used in arguably the most famous dish in Thailand, Tom Yum.
Product of Asia.
These are just some of the Thai recipes that it is used in:
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