How is Coriander used in Thai cooking?

Coriander - pak chee - is used root to leaf in a Thai kitchen, and that's the part visitors often miss. The fragrant root and stem get pounded into curry pastes and dropped into soups to build a deep, savoury base, while the bright green leaves go on at the end as a fresh garnish. Every part is edible, and each brings something different. We scrub the roots rather than throw them away - they carry the most concentrated flavour of the whole plant.

Can I cook with Coriander in a Chiang Mai cooking class?

Yes - we use Coriander in our hands-on classes. Explore them on our Cooking Classes page.

Coriander - Fresh Thai Vegetables | Thai Akha Kitchen

Coriander - pak chee - is used root to leaf in a Thai kitchen, and that's the part visitors often miss. The fragrant root and stem get pounded into curry…

Coriander - Fresh Thai Vegetables | Thai Akha Kitchen Coriander - pak chee - is used root to leaf in a Thai kitchen, and that's the part visitors often miss. The fragrant root and stem get pounded into curry…