How is Culantro used in Thai cooking?

Culantro - pak chee farang - smells a lot like coriander but looks completely different: long, serrated leaves like a leafy lettuce, with a stronger, more pungent punch. It stands up to heat better than soft coriander, so it goes into soups, larb, and curries where the fragrance needs to hold. A little is plenty. If you can't find it, celery leaves make a workable stand-in, though they won't quite match its sharp, herbal bite.

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

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

Culantro - Fresh Thai Vegetables | Thai Akha Kitchen

Culantro - pak chee farang - smells a lot like coriander but looks completely different: long, serrated leaves like a leafy lettuce, with a stronger, more…

Culantro - Fresh Thai Vegetables | Thai Akha Kitchen Culantro - pak chee farang - smells a lot like coriander but looks completely different: long, serrated leaves like a leafy lettuce, with a stronger, more…