Whole Thai coriander seeds (or luk pak chee in Thai) are smaller than Western varieties and have a sweeter more fragrant flavor. Grind as is or dry roast first to bring out the flavor. Read how to properly dry roast spices. Add coriander seeds to curry pastes, marinades and dipping sauces. Whole seeds are preferable to ground coriander as they retain the aromatic oils better.
In Southeast Asian cuisines, coriander is an important spice for many curry pastes, when mixed with cumin and turmeric.
Store tightly sealed in a cool place.
See recipes using coriander seeds: Thai Green Curry Paste, Red Curry Paste, Peanut Sauce for Satay and Massaman Curry Paste.
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