The Big Four Paste (Glurh, Ka-Tiem, Prikk Thai, Rugg Pakk Chee)

1. 1

   Heat a 7-inch skillet over medium-high heat.

2. 2

   Add the coriander seeds and dry-roast, sliding the skillet back and forth over the burner, until seeds are fragrant, about 3 minutes.

3. 3

   Transfer the seeds to a small bowl to cool and repeat with the peppercorns.

4. 4

   When cool, grind the coriander seeds and peppercorns separately in an electric spice or coffee grinder and transfer to separate bowls.

5. 5

   Fit the food processor with a steel blade.

6. 6

   Add the sea salt, garlic, and cilantro roots and stems and pulse until finely minced, scraping down the side of the bowl frequently.

7. 7

   Add the ground spices and process to a paste.

8. 8

   Transfer to a jar, seal, and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.