In my latest In My Kitchen post, I showed an image of a garlic and coriander paste I made to marinate some pork skewers. A lot of you showed interest in that paste and asked if I would share the recipe.
The recipe comes from a favourite restaurant of mine, Spirit House. As the restaurant is about a 15-hour drive away, it’s a logistical challenge to dine there as often as I would like. However, you can buy the restaurant’s cookbooks and recreate their Thai dishes at home.
The latest cookbook from Spirit House is Hot Plate – Asian Inspired Barbecue. I was actually given this cookbook over a year ago and haven’t cooked anything from it because, we didn’t have a barbecue. This was rectified a few weeks ago when Drew, tired of not being able to cook his dinner over soaring flames, came home with a new barbecue.
As soon as it was set up I ran to the cookbook I’ve looked at longingly but have been unable to cook anything from, and started sifting through the pages. So much inspiration!
The garlic and coriander paste is one of the most versatile and commonly used pastes in Thai cooking. It’s perfect in marinades and stir-fries and is very quick and easy to make. It will keep in the fridge for up to a week in a sealed container. I’ve used it to give a punch of flavour to this season’s asparagus.
The recipe for the chargrilled asparagus adds fish and oyster sauces to the paste to rub over the asparagus spears but I’ve altered the recipe to make it vegan. Instead of fish-based sauces I’ve substituted soy sauce with great results.
- 8 coriander (cilantro) roots, washed and scraped
- 4 garlic cloves
- 1 tbs ginger
- 1 tsp white peppercorns
- 10mls (1/2 fl oz) vegetable
- Pound coriander, garlic, ginger and peppercorns in a mortar and pestle to form a paste. Add oil and mix in with pestle.
For chargrilled asparagus: Take 2 bunches of asparagus and snap off the woody ends. Wash spears well (no one likes grit). In a bowl, combine 2 tbs of the paste, 1 tbs vegetable oil and 2 tsp soy sauce. (I’ve tagged this as a GF recipe as I used GF soy sauce). Rub this mix over the spears. Preheat your barbecue to medium heat. Place spears across the bars and gently grill for 2-3 minutes on either side. Be careful not to overcook!