Anyone know the Thai name for fresh Coriander leaves? Bambina? Help! Am trying out a new lamb stew recipe and dont know Coriander (oops sorry chefs - pure ignorance)

Phak Chee=Coriander

Phak Chee Farang=Parsley

Phak Chee Lao=Dill

Gerd

I'm amazed that Bambi didn't get in here first, she usually does!

However, Thaigerd is correct.

Enjoy you stew. A lamb stew with corriander sounds interesting, why not post it here!

pak chee = coriander leaves = cilantro, too.

It's a major seller at every Thai market, if you're in any doubt pinch a leaf off a bunch, the smell is unmistakable.

With lamb stew?...... hmmm, think I'd prefer parsley, or mint?

Phak Chee Farang is Coriander is it not?

I thought that Patchee farang was Thai parsley, long leaves more akin to a dandelion, but bluudy tasty.

Thanks Guys and Gerd for the phone call. Was very confused about all the different pakchees.

Anyway got the pakchee now and will test the recipe today. A bottle of good red is also required and am a bit concerned that if it does not taste good I have wasted a decent bottle. If it works out well I will post the recipe on this forum.

Perfect day to do a 6 hour pot roast - lots of rain and overcast.

Phak Chee Farang is Coriander is it not?

No. It's parsley of some kind.

Pak chee is coriander/cilantro. It's usually called coriander when referring to the berries, and cilantro when referring to the leaves. Previous poster is right about the smell being distinctive. I've got some growing in a pot on my back patio right now. Sadly, my Pak Chee Lao didn't come up well and died. No Dill weed for me to dry and store! I use a bit of dill in tuna salad and potato salad, no pickle relish, makes it yummy.