CHEF BLOG: Chef Richard's Chili-Coriander-Garlic Shrimp


This is one of the First Thai recipes I ever made back in the 80’s. It started me on my journey into Asian cuisine. A friend went to Thailand in the eighties brought me back an original Thai cookbook. At that time certain Asian ingredients were hard to find in Canada, but with the help of an Asian grocer who I befriended I was well on my way to exploring new tastes and textures and unique ingredients.Chef Richard Cramm

# of servings: 


Prep Time: 

15 minutes 

Cook Time: 

Less than 5 minutes



  • 6 or 7 large shrimp 

  • 1/2 a bunch of Coriander root 

  • 8 cloves of garlic 

  • 4 thai chilies 

  • 1 tsp Fish Sauce 

  • 1 tsp oil + a little more to make paste 

  • 1 cup of steamed rice 


  1. 1Combine Coriander root, garlic, and 2 of the chilies in a food processor to make a paste. Add a little oil to create a smooth paste. 
  2. Co2at shrimp with paste let rest for 5-10 minutes.
  3. In a small pan heat oil on medium high heat.
  4. 3Add coated shrimp to pan. 
  5. Sauté on both sides for approx. 2- 3 minutes.
  6. Add your remaining 2 chilies if you like it hot.
  7. Add your fish sauce and a little water, cook for another minute.
  8. Serve over steamed rice.


  • You might have leftover paste which you can save for another application [works well on chicken} 
  • If you do not have a food processor, you can use a blender, magic bullet, or mortar and pestle 
  • Any type of chili will work