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Recipe: Cilantro-Garlic Paste (for curries, stir-fries, marinades, food processor, make ahead)

Toppings - Assorted
CILANTRO-GARLIC PASTE

"My students ask what makes my Thai curries and stir-fries subtle yet complex, with delicately perfumed and well-balanced flavors. The secret lies in Cilantro-Garlic Paste. I use this paste in everything from marinades to curries for its fresh kick. For this particular paste, the root of the cilantro plant - also known as coriander root - has the most concentrated flavor. Cilantro root can be found in the frozen section of Southeast Asian grocery stores. Use the cilantro stems if you can find the roots."

1/2 cup roughly chopped cilantro roots (or 1/2 cup stems)
30 garlic cloves, peeled
2 teaspoons black peppercorns
1 teaspoon salt
2 tablespoons vegetable oil

Combine the cilantro, garlic, black peppercorns, and salt in a food processor and pulse until finely ground, about 40 seconds scraping down the sides every so often if needed.

With the machine running, slowly add the oil in a a steady stream. After all the oil has been added, pulse to combine for 30 seconds.

Transfer the paste to an airtight container and store for up to 1 week in the refrigerator or for 3 months in the freezer.

Makes about 1 cup
Used by permission to Recipelink.com from Clarkson Potter
Source: The Spice Merchant's Daughter by Christina Arokiasamy
MsgID: 1112487
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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