Coriander recipes

This vivid, punchy chutney is built almost entirely from fresh coriander — stems, leaves and all — blended with green chillies, garlic, ginger and a squeeze of lime. It is the kind of thing you make once and then find yourself putting on absolutely everything: spooned over dal, spread inside sandwiches, served alongside grilled fish or stirred through yoghurt as a dip. Ten minutes from garden to jar.

A light but deeply aromatic broth built on a coriander-heavy paste of stems and roots, lemongrass, and galangal, with rice noodles and sweet prawns finished in the bowl with a generous tangle of fresh coriander leaves. This is the dish that makes you realise coriander can carry a whole soup rather than just sit on top of one. It comes together fast and tastes like it took far longer.

Fresh coriander is pounded into a punchy, herby black bean filling that carries the whole dish — this is not the sprig-on-top approach, it is coriander cooked in from the start and piled on at the end. Quick enough for a weeknight, satisfying enough that no one will miss the meat. Serve with pickled red onions and a squeeze of lime.

A thick, fragrant crust of blitzed coriander, toasted desiccated coconut, lime and ginger is pressed onto salmon fillets before roasting — the result is somewhere between a Southeast Asian chermoula and a proper herb crust, and it is outstanding. The coriander is used in real quantity here, not scattered on top as an afterthought, so you get deep herbal flavour in every bite. Serve with steamed jasmine rice and a simple cucumber salad.