A wildlife ranger was killed and another injured during a horror elephant rampage in Thailand. Nuchit Changsaengsee, 50, and his colleague Sathit Wongdee, 47, were trying to drive the hostile tusker ...

Thai workers discovered the lifeless body of a Thai man on a roadside forest in Chon Buri. He is suspected to be killed in a car accident.

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

The other ingredients in the savory sauce besides tamarind often include fish sauce, garlic, shallots, and others depending ...

I use the Thai brand called “Pantai Norasingh Tamarind Paste” and I stick to it as I know how sour it is. Store it in the fridge and it will last for months. The blocks of shelled pulp need a ...

The tamarind and soy marinade tenderizes the meat, but also gives such a glorious tanginess (I have a sour tooth). I keep Thai tamarind paste, which is condensed almost into a brick, in my fridge ...

About Tamarind Rice Recipe: This tangy rice dish is made with channa and urad dals, infused with the flavor of tamarind pulp. Tamarind rice is actually a north Indian version of Pulihora or ...

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...