Recipe - Cilantro Paste (Mf)

4 cup Packed cilantro leaves;
about a pound coriander
weighed w/ stems
2 Cloves peeled garlic
One half cup Unsweetened coconut milk
One half cup Roasted peanuts
One fourth cup Fresh lime or lemon juice
Salt

Rinse the cilantro well and pat dry. Place the leaves in a food processor
with the garlic, coconut milk, peanuts and lime juice.

Process into a fine puree and season with 1 teaspoon of salt or to taste.
Divide into One fourth cup containers and freeze.

Yield: About 1 cup

USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain
chicken broth with vermicelli.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MCRecipe Digest
V1 #717 by 4paws@netrax.net (ShermeyerGail) on Aug 03, 1997