cilantro leaves

Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.

Shrimp in Yellow Curry

onion

garlic

galangal or ginger

curry powder,

coconut milk

Salt and black pepper

nam pla (fish sauce),

cilantro

Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.

Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.

Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

Tomatillo salsa, one of the great taco toppings, is a cinch to make. In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro. Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.

Tomatillo Salsa

tomatillos,

cilantro leaves and tender stems

salt

Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.

Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don’t worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.

Arroz con Pollo

garlic cloves, finely minced

olive oil

white vinegar

oregano

black pepper

chicken thighs

rice

chicken broth (or water)

bay leaves

ground annatto or sweet paprika

tomato sauce (basic canned tomato sauce is fine)

pimento-stuffed olives, drained (optional)

capers (optional)

kosher salt,

peas,

lime,

Salted, sliced avocado and tomato,

red bell pepper, seeded and cut into quarters

ají dulce peppers

garlic cloves

yellow onion,

culantro leaves and tender stems, coarsely chopped (see Note)

Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.

Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.

Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)

Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.

Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.

Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.

Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.

Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.

Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you’ll become an expert at this over time.

Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.

Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.

Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.

Beef Skewers With Garlic-Thyme Mojo

extra virgin olive oil

garlic cloves, chopped

soy sauce

honey

sirloin steak, 1 inch thick

thyme leaves

chicken stock

lime

unsalted butter

Heat oil in a heavy saucepan. Reserve 1 teaspoon garlic; add rest to oil, and cook, stirring, until golden. Add chipotle puree, 3/4 cup cilantro, soy sauce and honey. Simmer 3 minutes. Remove from heat, transfer to medium-large bowl and let cool.

Trim steak of all fat. Cut in strips 1/2 inch thick and 3 inches long. Add to bowl and mix to coat. Marinate 15 minutes.

Combine remaining garlic with oregano, thyme, stock and lime juice in small saucepan, and simmer 5 minutes. Add remaining cilantro. Season with salt and pepper. Remove from heat.

Weave steak strips onto skewers. Grill about 3 minutes on each side, to desired degree of doneness. Arrange on platter. Whisk butter into sauce, serve with steak.

The strong flavors of scallions, cilantro and jalapeño complement the sweet juiciness of summer tomatoes in this traditional salsa. It makes the perfect accompaniment to grilled steak or tortilla chips.

Pico De Gallo

cored, peeled, tomatoes

scallions onion

garlic,

Salt and pepper

cilantro,

Combine all ingredients but cilantro, and taste. Add more salt, pepper or chilies if desired. Stir in half the cilantro, and set aside for 30 to 60 minutes. Adjust seasoning, garnish with remaining cilantro, and serve.

Spicy Cold Braised Celery

celery,

scallions, chopped

chicken broth

coriander seeds, finely crushed

celery seeds, crushed

chili-pepper flakes

lemon juice

Boil the celery in lightly salted water for 1 minute. Drain, cool under cold running water and set aside.

Melt the butter in a large nonstick skillet and saute the scallions for 2 minutes, stirring frequently. Add the broth, coriander seeds, celery seeds and chili-pepper flakes and simmer for 15 minutes. Add the celery and lemon juice. Cover, reduce heat to very low and simmer until the celery is tender, 10 to 12 minutes. If more than 1 cup of broth remains, remove the celery and continue cooking until the broth has reduced. Recombine celery and broth in a flat container, add the salt and refrigerate, covered with tinfoil, for 1 hour.

Chop 1/2 of the cilantro leaves with the celery leaves and add to the celery. Sprinkle the remaining cilantro on top and serve.

Bring the flavors of Thailand to your kitchen with a plate of pad Thai.

Shrimp Pad Thai Recipe

pad Thai rice noodles

tamarind paste

fish sauce

lime juice

palm sugar or light brown sugar

red pepper flakes

vegetable oil

garlic cloves,

scallions, thinly sliced, greens

ginger,

broccoli florets

shrimp,

bean sprouts

tofu,

eggs, beaten

peanuts,

Cilantro leaves,

Lime wedges,

In a medium bowl, cover the noodles with boiling water. Let sit until tender, 15 to 20 minutes, then drain.

In a small bowl, whisk together the tamarind, fish sauce, lime juice, sugar and pepper flakes.

In a wok, heat the vegetable oil over medium-high heat. Add the garlic, scallions and ginger, and cook, stirring constantly until aromatic, 1 to 2 minutes. Add the broccoli and cook until tender, 3 to 4 minutes. Add the shrimp, bean sprouts and tofu, and cook until the shrimp is opaque, 2 to 3 minutes.

Push the contents to one side of the wok and pour the eggs onto the other side. Quickly scramble the eggs until set, about 1 minute, then incorporate with the vegetables and shrimp. Add the noodles and the reserved tamarind mixture, and toss until evenly coated and the sugar has dissolved, 2 minutes more.

Divide between plates and garnish with chopped peanuts and cilantro leaves, then serve with lime wedges.

Cilantro is an essential fresh herb in many of my recipes. Learn how to store cilantro, how to cut it, and use this ingredient in recipes!

How to store cilantro + Buy, Cut, Use

Cilantro

Buy a bunch of cilantro leaves or cut from homegrown plant. Cut the root if any. Pick leaves that are green and crisp.

Open the cilantro bunch, and wash the leaves well under cold water or in a large bowl of cold water (keep the bunch together, so it is easier to handle later). You might want to wash 2-3 times to remove all grit.

Transfer the cilantro to a strainer or shake well to remove all excess water.

Spread on a kitchen towel without overlapping as much as possible. Pick out any brown or yellow leaves while spreading. Pat dry with paper towels, and use right away.

You can also let the cilantro leaves air dry completely before storing. You might want to turn them once so they dry completely.

How to clean cilantro

Place the cilantro on a cutting board. Trim the bottom stems of cilantro using a sharp knife. Save the stems to make chutneys, broth or add to soups. Refrigerate or freeze in a contianer or ziploc lined with paper towel.

Chop the leaves coarsely using a sharp knife, so as to not bruise them while chopping.

How to cut cilantro

Lay the cilantro evenly on top of a large paper towel keeping the stems on one side. Start rolling from one to the other like a pinwheel.

Place the rolled paper towel inside an airtight plastic bag (or ziploc) and seal it. Refrigerate in the crisper section. Check once a week or whenever you use to remove any browned leaves.

This method works to keep cilantro for up to 2 weeks. Wash cilantro before using.

Store in refrigerator - without washing

Fill a jar or glass with 1-2 inch water. Put the bunch of cilantro into the water, so that the stems are immersed.

Cover the leaves with a plastic bag. Tie a knot to secure the bag over the leaves. Check the water level every few days and add more water or change water if needed.

This method can be used for washed or unwashed cilantro. If not washing before storing, then wash before use. The cilantro can be preserved this way for 2-3 weeks.

Store in refrigerator - in a jar or glass of water

This method is great if you use cilantro frequently such as for Indian or Mexican food. Dry the cilantro completely before chopping to store with this method.

Chop the cilantro coarsely using a sharp knife.

Line a paper towel in an airtight container. Place the cilantro in the container making sure to not pack too much. Cover with a paper towel and refrigerate.

You can also place a egg in the container as it helps to absorb moisture.

Check every week or whenever you use to remove any browned leaves. This method works well to store cilantro for up to 3 weeks.

Store in refrigerator - chopped cilantro (my preferred method)

Sometimes stored cilantro can look wilted. To make it look fresh, place it in a bowl of ice-cold water for 5 minutes. The cilantro will look fresh and crisp.

Using stored cilantro

Will have to give this a try.  Before I have done the tall bottle with a little water and a covered top, but find  the cilantro still just doesn't last more than a week that way. Thanks for the tip.

https://content.jwplatform.com/videos/o5ZqBw4J.mp4

Cilantro is a vibrant green, citrusy-flavored herb essential in Indian cooking and other cuisines. The leaves are a perfect garnish to your favorite rich and spicy dishes, and the stems work beautifully in chutneys. Learn how to store cilantro and care for this key ingredient!

Top 8 cilantro leaves recipes from across the web

The most viewed cilantro leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp in Yellow Curry

Tomatillo Salsa

Arroz con Pollo

Beef Skewers With Garlic-Thyme Mojo

Pico De Gallo

Spicy Cold Braised Celery

Shrimp Pad Thai Recipe

How to store cilantro + Buy, Cut, U...

Top 8 cilantro leaves recipes from across the web

The most viewed cilantro leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp in Yellow Curry

Tomatillo Salsa

Arroz con Pollo

Beef Skewers With Garlic-Thyme Mojo

Pico De Gallo

Spicy Cold Braised Celery

Shrimp Pad Thai Recipe

How to store cilantro + Buy, Cut, U...

The most viewed cilantro leaves recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine