What can I use in Thai curries instead of cilantro or coriander root? (Allergy)
I'm trying to make panang curry from scratch for my sister, who is allergic to cilantro (AKA coriander outside of the US). This is not the gene that causes it to taste bad - she cannot eat any part of the plant even in small amounts.
Many Thai curries call for cilantro root. This isn't something I've tasted by itself (though I hear it's sort of similar to the stems of the plant), and I'm not very good at pinpointing specific flavors to try to come up with alternatives anyway :)
What other herb or seasoning could I use to get a similar flavor?
If you can, please be specific in terms of ratios - many substitutions say "try a little of X with a bit of Y," but I don't know what the flavor I'm going for is so I can't taste-test... I would love to know how much of what substance I could use to replace e.g. 1 tablespoon chopped coriander root.
Best Answer
Just leaving it out is unlikely to result in a disappointing curry - some commercially sold panang pastes omit the coriander root too. What they do not usually omit, though, is the ground coriander seed that is common in all except gaeng kua paste (which is the simplest form of red curry paste, has no dry spices at all, and makes for a great curry still) and some specialty pastes.
Some recipes suggest adding "ginseng" - what they likely mean is krachai/fingerroot, which indeed has a "medicinal" taste that could make a good addition to a coriander-less paste.
Avoid a "broken window" effect to the flavor profile - don't make more "convenient" substitutions (eg using ginger in a red curry paste like this one, using onions for shallots, or using plain lime zest without also adding some kaffir lime leaf.), so the flavor profile is left as intact as you can leave it. Maybe you could also roast your own peanuts freshly. Long cooking time, topping with red bell pepper and chiffonaded kaffir lime leaf - get the other elements done really well.
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Quick Answer about "What can I use in Thai curries instead of cilantro or coriander root? (Allergy)"
- Tarragon. French recipes often include tarragon. ...
- Basil. Basil is from the mint family and is a common herb in Italian cuisine. ...
- Thai basil. Thai basil has an anise tone and is preferable when cooking Southeast Asian cuisine. ...
- Parsley. ...
- Dill.
What can I use in place of coriander root?
Because cumin is so widely used, it's usually found in most spice racks, making it an excellent stand-in for coriander. Though slightly different in taste, cumin has a warm, nutty, spicy flavor that resembles the earthy tones of coriander. Cumin can be used as a one-to-one substitute for coriander.What is a good substitute for cilantro?
The Best Substitutes for CilantroCan you use parsley instead of coriander?
Replace the coriander called for in your recipe with an equal amount of fresh parsley, tarragon, dill, or a combination of the three. For maximum flavor, add the herbs to the dish just before serving it. Cooking diminishes the flavor of the spices significantly (cilantro included).What is the same as coriander?
Both cilantro and coriander come from the Coriandrum sativum plant. In the US, cilantro is the name for the plant's leaves and stem, while coriander is the name for its dried seeds. Internationally, the leaves and stems are called coriander, while its dried seeds are called coriander seeds.Prep Thai Ingredients: Coriander Root
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