Elevate your Pad Thai with a surprising twist—tamarind paste.

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 ...

Tamarind paste is used as a souring agent in Indian ... This sweet and sour ingredient imparts a fruity tang to Indian, Thai, Filipino, Mexican, and Latin American cuisines, to name a few, making ...

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 ...

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.

Chicken cooked in coconut flavors, tamarind, potatoes and an aromatic massaman curry paste. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber ...