I'm trying to make panang curry from scratch for my sister, who is allergic to cilantro (AKA coriander outside of the US). This is not the gene that causes it to taste bad - she cannot eat any part of the plant even in small amounts.
Many Thai curries call for cilantro root. This isn't something I've tasted by itself (though I hear it's sort of similar to the stems of the plant), and I'm not very good at pinpointing specific flavors to try to come up with alternatives anyway :)
What other herb or seasoning could I use to get a similar flavor?
If you can, please be specific in terms of ratios - many substitutions say "try a little of X with a bit of Y," but I don't know what the flavor I'm going for is so I can't taste-test... I would love to know how much of what substance I could use to replace e.g. 1 tablespoon chopped coriander root.