Type what you have

Ingredients

• ✓ cilantro
• water
• sugar
• active dry yeast
• butter
• garlic
• bread flour
• yogurt
• salt

Instructions

1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Ingredients

• ✓ cilantro
• coconut milk
• green onion
• lime juice
• garlic
• ginger root
• fish sauce
• mahi mahi fillet

Instructions

1. 1 Heat a grill pan over medium heat.
2. 2 Stir coconut milk, 2 tablespoons each cilantro and green onions, lime juice, garlic, ginger, and fish sauce together in a saucepan; bring to a boil.
3. 3 Brush mahi mahi fillets with enough sauce to coat; place into the hot grill pan. Cook until fish flakes easily with a fork, about 7 minutes per side.
4. 4 While the fish is cooking, cook remaining sauce at a boil until slightly thickened, 3 to 4 minutes. Remove from the heat and keep warm until fish is done.
5. 5 Transfer fish to a serving platter. Drizzle warm sauce over top and garnish with remaining cilantro and green onions.

By Chris Denzer

Ingredients

• ✓ cilantro
• ground chicken
• bread crumb
• green onion
• coriander seed
• sweet chili sauce
• lemon juice
• oil

Instructions

1. 1 In a large bowl, mix together chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

By Vivian

Ingredients

• ✓ cilantro
• lime juice
• mint
• white sugar
• fish sauce
• green onion
• lemongrass
• sweet chili sauce
• steak fillet
• lettuce
• cucumber
• cherry tomato

Instructions

1. 1 Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
4. 4 Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
5. 5 Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.

By Mick

Ingredients

• ✓ cilantro
• chicken
• vegetable oil
• coconut milk
• water
• ginger root
• fish sauce
• lime juice
• cayenne pepper
• turmeric
• green onion

Instructions

1. 1 Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
2. 2 In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
3. 3 Sprinkle with scallions and fresh cilantro and serve steaming hot.

By MARBALET

Ingredients

• ✓ cilantro
• pork loin
• salt
• pepper
• butter
• olive oil
• chicken stock
• white wine

Instructions

1. 1 Season meat with salt and pepper to taste.
2. 2 In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
3. 3 Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.

By Henry Stollard

Ingredients

• ✓ cilantro
• red chile pepper
• onion
• vegetable oil
• garlic
• coriander
• lemon zest
• cumin
• shrimp paste
• paprika
• black peppercorn
• lemongrass powder
• turmeric
• salt

Instructions

1. 1 Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt in a blender until a smooth, paste-like consistency is reached.

By Ajlake

Ingredients

• ✓ cilantro
• cucumber
• salt
• white sugar
• rice wine vinegar
• jalapeno pepper
• peanut

Instructions

1. 1 Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. 2 Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

By camp0433

Ingredients

• ✓ cilantro
• firm green mango
• purple onion
• red bell pepper
• lime juice
• fish sauce
• brown sugar
• peanut

Instructions

1. 1 Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
2. 2 Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

By abcgirl

Ingredients

• ✓ cilantro
• peanut oil
• garlic
• ginger root
• lemongrass
• red pepper
• coriander
• cumin
• chicken breast
• onion
• bok choy
• water
• coconut milk
• fish sauce

Instructions

1. 1 In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

By Adrienne Barnett

Ingredients

• ✓ cilantro
• garlic
• red hot chile pepper
• turmeric
• curry powder
• sugar
• salt
• fish sauce
• chicken
• coconut milk

Instructions

1. 1 Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. 2 Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. 3 Preheat grill for high heat.
4. 4 Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

By Skye

Ingredients

• ✓ cilantro
• shrimp
• grapefruit
• red onion
• avocado
• lime juice
• fish sauce
• red chile pepper
• brown sugar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool.
2. 2 Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.

By Swiss Phil

Ingredients

• ✓ cilantro
• banana
• cucumber
• mint leaves
• ginger root
• red chile pepper
• lime juice
• fish sauce
• brown sugar
• tiger prawn

Instructions

1. 1 In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
2. 2 In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
3. 3 Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

By NiTeAn6eL

Ingredients

• ✓ cilantro
• tamarind juice
• peanut
• rice vinegar
• brown sugar
• fish sauce
• red pepper flake
• sesame oil
• ginger root
• cucumber

Instructions

1. 1 Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

By Michael Alejandro Genao

Ingredients

• ✓ cilantro
• peanut oil
• sweet onion
• red bell pepper
• red thai curry paste
• coconut milk
• monkfish
• fish sauce
• lime juice

Instructions

1. 1 Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
2. 2 Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

By meg76

Ingredients

• ✓ cilantro
• red curry paste
• red bell pepper
• onion
• coconut milk
• fish sauce
• chicken stock
• chicken
• basmati rice

Instructions

1. 1 Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
2. 2 Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

By Ginacooks

Ingredients

• ✓ cilantro
• coconut milk
• lime juice
• white wine
• red curry paste
• garlic
• fish sauce
• sugar
• mussel

Instructions

1. 1 Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
2. 2 Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

By MURINMOON

Ingredients

• ✓ cilantro
• fish fillet
• all-purpose flour
• oyster sauce
• sweet chili sauce
• fish sauce
• brown sugar
• green onion
• egg
• all-purpose flour
• oil

Instructions

1. 1 Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
2. 2 Shape mixture into patties, and dust with flour.
3. 3 Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

By Mezzie

Ingredients

• ✓ cilantro
• olive oil
• chicken breast
• red curry paste
• zucchini
• red bell pepper
• carrot
• onion
• cornstarch
• coconut milk

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. 2 Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

By THEKNACKEREDCHEF

Ingredients

• ✓ cilantro
• vegetable oil
• curry paste
• chicken breast
• onion
• red bell pepper
• lemon zest
• coconut milk
• fish sauce
• lemon juice

Instructions

1. 1 Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

By NELL ROSS

Ingredients

• ✓ cilantro
• coconut milk
• chicken stock
• lemongrass
• galangal
• thai chile pepper
• makrut lime leaf
• chicken thigh
• cabbage
• lime
• fish sauce

Instructions

1. 1 Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
2. 2 Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

By natty's pantry

Ingredients

• ✓ cilantro
• chicken breast
• chicken broth
• water
• coconut cream
• garlic chile paste
• coconut aminos
• lime juice
• salt
• ginger
• thai basil

Instructions

1. 1 Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.

By Fioa

Ingredients

• ✓ cilantro
• spring roll wrapper
• lettuce
• shrimp
• cucumber
• carrot
• mirin
• soy sauce
• white wine vinegar
• rice vinegar
• ginger root

Instructions

1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ cilantro
• coconut milk
• coriander
• curry powder
• fish sauce
• chili oil
• chicken breast
• peanut
• wooden skewer
• water
• thai peanut sauce

Instructions

1. 1 Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. 2 Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
3. 3 Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.

By STACEYLYNN0822

Ingredients

• ✓ cilantro
• soba noodle
• rice vinegar
• soy sauce
• lime
• sesame oil
• brown sugar
• garlic
• red pepper flake
• carrot
• peanut

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
2. 2 Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
3. 3 Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
4. 4 Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.

By Christiana Heins

Ingredients

• ✓ cilantro
• carrot
• red bell pepper
• shiitake mushroom
• chicken breast
• red curry paste
• sugar
• chicken broth
• coconut milk
• lime juice
• lime zest

Instructions

1. 1 Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.
2. 2 Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
3. 3 Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.

Ingredients

• ✓ cilantro
• olive oil
• beef stew meat
• beef broth
• red curry paste
• onion
• brown sugar
• fish sauce
• green bean
• coconut milk
• spinach
• lime juice

Instructions

1. 1 Heat a large skillet over medium-high heat. Pour oil carefully into the hot skillet. Add beef in 2 batches and cook until browned, about 3 minutes per side. Place browned beef into the bottom of a slow cooker.
2. 2 Pour beef broth into the skillet, scraping up browned bits. Transfer broth mixture to the slow cooker and add curry paste, onion, brown sugar, and fish sauce. Stir to combine. Cover and cook on Low for 8 hours.
3. 3 Add green beans and coconut milk to the slow cooker. Increase temperature to High and cook for 12 minutes. Turn off heat and stir in spinach, cilantro, and lime juice.

By chpmnk42

Ingredients

• ✓ cilantro
• thai basil
• fish sauce
• green onion
• canola oil
• lime juice
• lime zest
• brown sugar
• ginger
• kosher salt
• black pepper
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
2. 2 Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
5. 5 Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

By Cooking44

Ingredients

• ✓ cilantro
• shrimp
• pork loin
• rice noodle
• rice wrapper
• thai basil
• mint
• bean sprout
• hoisin sauce
• peanut butter
• water
• peanut

Instructions

1. 1 Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
2. 2 Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
3. 3 Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
4. 4 Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
5. 5 Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

By ALONGENECKER

Ingredients

• ✓ cilantro
• tomato
• green bean
• cucumber
• papaya
• garlic
• thai chile
• lemon
• lime
• fish sauce
• sugar
• peanut

Instructions

1. 1 Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
2. 2 Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.

By taddy