Thai Big Four Paste


  • 1 tablespoon coriander seeds
  • 2 tablespoons Thai white peppercorns
  • 1 teaspoon sea salt
  • 15 cloves garlic, minced (about 1/2 cup)
  • 1 cup cilantro stems, and roots if available


  • Heat a small skillet over medium high heat. Add the coriander sees and dry roast until fragrant. Transfer the seeds to a small bowl to cool and repeat with the peppercornrs. When cool, grind the coriander seeds and peppercorns separately in a spice grinder (or coffee grinder used for this purpose). Transfer to separate bowls.
  • Place the sea salt, garlic and cilantro stems into a food processor and pulse until finely minced. Add to ground spices and process to a paste. Transfer to a jar, cover and refrigerate.


  • Description:
  • "Versitile and will keep for up to a month."
  • Yield:
  • "3/4 cup"