Thai Big Four Paste

Ingredients

• 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

Method

• 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.

Notes

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