Hi again, Karen. Thanks again for the modified Thai Sweet and Sour Chile Dipping Sauce recipe. It worked like a charm and was delicious. I was brave and used 1T chili sauce, too!

I'm making your Chicken Breasts with Far Eastern Spices from p. 164. I started out grinding whole coriander in a mortar and pestle but have had second thoughts because it's going to form a coating and that might be too intense, so for now i'm going to back off and just use regular ground coriander. What do you say for the future?

Also any ideas on what to do with this stuff I've already ground up? It smells really good.