The combination of garlic, pepper and coriander root is essentially Thai and is used in simple dishes like fried rice, or as part of more complex recipes like red or green curry paste. Along with chillies, shrimp paste, fish sauce and lime juice, these are the fundamental building blocks for Thai cooking. Just about any Thai restaurant will have a dish that is finished with crispy garlic and pepper. The recipe can be adapted for any meat or seafood and is usually served with a hot and sour-style sauce to cut through the richness of the deep-fried garlic. Use fresh garlic and if your garlic is starting to shoot, take a few extra minutes to remove the shoot with a paring knife, otherwise the paste could be bitter.