Thai Tamarind Sauce
น้ำพริกมะขามเปียก Nam Phrik Makham Piak
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.
- 1 tablespoon red hot chili flakes
- 1/2 cup tamarind paste
- 1/2 cup water
- 6 tablespoons palm sugar
- 1 tablespoon fish sauce
- 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
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Preparation Time: 30 minutes