Coriander Paste | Cilantro Paste

Coriander Paste

Coriander (Cilantro) paste is useful in so many cuisines – Greek, other Mediterranean, Indian, Vietnamese, Malaysian and other SE Asian dishes, to name a few. Sadly, it is difficult to keep fresh coriander in the kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste. For other ways, check out how to preserve fresh herbs. I recommend tall, tightly sealed, plastic containers – I have found this the best way.

This is a great paste for stirring into soups and broths, adding to Indian and S. E. Asian dishes – add a generous spoonful when frying off other ingredients – or adding to sauces.

Are you looking for other coriander recipes? Similar recipes include Zhoug, the Middle Eastern Coriander Paste and Dip, Coriander Pesto, and Coriander and Coconut Chutney. Also similar is an Apricot Chutney that can be made with dried apricots.

Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.

Read some more about Green Coriander, and also How to Use Leftover Green Coriander.

You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here and here. Perhaps also browse all of our Pastes – we have some good Chilli pastes indeed. Or simply take some time to browse our Mid Summer recipes.

Some coriander pastes are used for marinating, others for dips or fresh chutneys, and others for preserving flavours to be added to dishes as you cook them, in place of the fresh herb when that is not at hand. This recipe is mainly used for the latter one

2016-02-04 23.23.56

Coriander Paste with Garlic

This is the paste that I use the majority of the time. See below for variations.

Take some garlic cloves, about half a whole head, a bunch of cilantro with the bottom of the stems trimmed, a tspn of sea salt and a Tblspn of good olive oil. Blend all together in a blender or with a hand held immersion blender.

recipe notes
You can freeze this paste (in a zip lock bag makes for efficient storage) or place in a jar and top with more olive oil to cover in a thin layer, and store in the fridge. Remember that salt is the preservative in the puree, so don’t skimp on it if storing in the fridge.

I generally make this with about 4 bunches of coriander, and it lasts me for the year. I use the softer parts of the stems, but if you prefer to remove them, that is Ok too.

Ensure that you clean the coriander bunch well and discard the roots if you prefer. If you can clean them well, they can be included in the paste too.

Variations

Coriander Paste with Chilli
A variation on this paste includes chillies and less garlic.

Take 400g of chillies, 4 garlic cloves and a tspn of grated ginger for 2 bunches of coriander leaves.

Add the juice of 1 or 2 lemons, 10 Tblspns of olive oil and 2 tspns of sea salt. Blend until it forms a paste.

recipe notes
You can add to this 1 tspn ground coriander seed and one of cumin for variety of flavours. You can use less chillies, lemon juice and olive oil if you prefer.

Ensure that you clean the coriander bunch well and discard the roots if you prefer. If you can clean them well, they can be included in the paste too.

You can freeze this paste (in a zip lock bag makes for efficient storage) or place in a jar and top with more olive oil to cover in a thin layer, and store in the fridge. Remember that salt is the preservative in the puree, so don’t skimp on it if storing in the fridge.

2016-02-04 23.14.51

 

Thai Coriander Paste
Add the taste of Thailand to your Coriander Paste

Chop and grind bunches of coriander along with Thai chillies, sea salt and lime juice. Add to stir fries or use to marinate vegetables and tofu.

Indian Coriander Paste/Chutney

This is a fresh chutney, best to use on the day it is made, or within a couple of days. Chop and grind bunches of coriander along with cumin seeds and peanuts or cashews to make chutneys which go well with fried snacks like samosas, vadas as well as dosa, idli and sandwiches. It is a little known fact that this paste can also be stirred into soups, sauces and dressings etc for added flavour.

Here is the recipe: Coriander and Coconut Chutney.

File 5-02-2016, 09 46 44.jpeg

A Final Note

Always store coriander paste under refrigerated conditions or freeze in ziplock bags.

Have a Happy Day!  Enjoy the little things in your life.

 

Feel free to browse our Spice information here. Or you might like to browse our Indian Essentials series here. Check out our easy Coriander recipes here and here.

This is cross posted with our sister site, Heat in the Kitchen, and it features there as part of its How To series.

Save

Save

Save

Save

Advertisements

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

2 thoughts on “Coriander Paste | Cilantro Paste”

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s