Pak chi is a Thai herb that refers to cilantro. This entire plant is used in Thai cooking becasue of its intense smell and taste. The thick stem base and roots, as well as the seeds, are pounded into curry pastes or used in soup stocks. The seeds are also essential to many Thai grilling marinades such as that of Gai yang, an Isaan grilled chicken. Its leaves and stems are also used as garnishings in nearly every Thai dish

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