Thai Tamarind Sauce

น้ำพริกมะขามเปียก Nam Phrik Makham Piak

Thai Tamarind Sauce
Rating:
Your rating: None Average: 5 (5 votes)
Author: tum
Date: 8-29-11
Servings: 1/4 cup
Prep Time: 30 minutes
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One of the best things about Thai cooking is the sauces. My family's recipe for tamarind sauce shows how a sauce can elevate a meal to new flavors and new heights. Traditionally, this tamarind sauce is used in a recipe for son-in-law eggs; however, it is equally as tasty on poached eggs, roast chicken or salmon. In a typical Thai or Laotian meal, supper time or dinner time often has simple roast meats that get added complexity with sauces that are created.

Recipe Ingredients:

  • 1 tablespoon red hot chili flakes
  • 1/2 cup tamarind paste
  • 1/2 cup water
  • 6 tablespoons palm sugar
  • 1 tablespoon fish sauce

Recipe Steps:

  • In a small sauce pan, bring the chili flakes, tamarind paste, water, palm sugar and fish sauce to a boil for 3 minutes. Stir frequently.
  • Once the mixture has cooled, remove any tamarind seeds or fibers in the sauce pan. Allow to cool.
  • Serve with your favorite roast meats or with rice.

Serving Size: 1/4 cup
Preparation Time: 30 minutes

Rate this Recipe:
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Your rating: None Average: 5 (5 votes)
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