Coriander

[beeseejay]

I've had to buy a massive bunch of coriander for tomorrow's recipe that requires only a handful of it. Any suggestions as to what I can use the rest for? It usually goes into the compost heap which seems a waste! Lots of thanks in anticipation.

[JMR27]

I've got a good recipe for Thai salmon if you want it. Has lime, coriander, Thai red curry paste + coconut milk etc in it.

[gingejbee]

As in Trim's answer: I stick it in the food processor with a little water, chop and freeze in an OLD ice cube tray. Keeps for ages in freezer.

[giveup]

Dont make the mistake I made.I chopped and froze coriander and parsley and forgot to label them !!

[sherrardk]

Have you got any rabbits - they love it (I've got another 1kg bag (for 50p) from the chicken factory shop so our rabbits a being treated this weekend).

[beeseejay]

Thanks for all your answers. Freezing it is then. I'll go back to growing my own I think - £1 a bunch in the market yesterday! JMR27, would like to give your recipe a try please.

[vallaw]

Sorry to hitch-hike - recipe please JMR27!

[JMR27]

Hi beeseejay and vallaw here you are:
THAI SALMON
20 g fresh coriander
1 lime
1 400ml can coconut milk
2 tbsp olive oil
1 small onion finely chopped
45g Bart's Thai red curry paste
2 boned + skinned salmon fillets
1 tsp caster sugar
1 + half tbsp light soy sauce
4 spring onions chopped
Pick the coriander leaves off their stalks, finely chop the stalks and set aside. Put the leaves in a small serving bowl. Grate the zest of half the lime and place with the chopped coriander stalks.
RELISH
Juice the lime and mix with the coriander leaves in the small serving bowl, add soy sauce, sugar and spring onions. Mix well to ensure sugar is dissolved.

Heat the oil in a large frying pan and fry onion till soft but do not brown. Stir in the curry paste and cook for a further minute. Add lime zest and chopped coriander stalks then the salmon. Once the salmon is almost cooked add the coconut milk and heat through(with a bit of luck, when you open the tin, the
coconut milk will have separated - use only the thick milk - usually two thirds
of the tin and discard the watery bit). Serve with plain boiled rice and serve the relish as a side dish.

[vallaw]

Thanks JMR

[beeseejay]

Thanks JMR - one for the weekend.

[Chappers]

Freeze it and add it to the pot next time you make chicken soup!