A typical Thai sauce used as a side dish to flavour vegetables and rice. This is made with a long green aubergines, which you can see in the ingredients section.
Ingredients 
for 2-4 People
5 Green Peppers
3 Long Green Aubergines
4 Garlic Cloves
2 Red Onions
2 Coriander Root
2 Tablespoons Fish Sauce
1/2 Teaspoon Salt
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Mint Leaves
Preparation
1. Wrap the green peppers, aubergines, garlic and red onions into tin foil packets. The foil will keep in the juices. Place the foil packets in a frying pan and fry until the vegetables are soft and cooked.
2. Open the packets, take the garlic and red onion into a Thai mortar, add the coriander root and pound the mixture until they are well broken up.
3. Add all the remaining ingredients, and pound again.
4. Serve with vegetables.
Comments (1)
I love your site. We don't get the roots with our Coriander-sometimes maybe we see a little bit of the white root at the end of the stems - but usually we just have stems and leaves available. If I do find fresh coriander - how much of the root do you use?
[Appon]
All of it!
Posted by From New York | June 23, 2006 3:43 AM
Posted on June 23, 2006 03:43