Tamarind

Tamarind

By
From
New Thai Food
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
tamarind pulp
water, warmed

Method

  1. Combine equal amounts of tamarind pulp and warm water in a bowl and soak for 1–2 minutes to soften. Squeeze the pulp to dissolve in the water, then push the mixture through a fine-mesh sieve, using the back of a spoon. Discard any seeds and fibres.
  2. The resulting paste is very thick. If you want to thin it out, dilute with water, especially if you’re using it in a curry or stir-fry. It will keep in the refrigerator for a week.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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