How to Make Thai tamarind dipping sauce

How to Make Thai tamarind dipping sauce - 1 4
  • 100g tamarind pulp
  • 100g palm sugar
  • 50g fish sauce
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 red chili, finely chopped (optional)
  • 1 tablespoon vegetable oil
Per serving
Calories: 150 kcal
Proteins: 1 g
Fats: 1 g
Carbohydrates: 35 g
25 minsPrint
  • Soak the tamarind pulp in warm water for about 15 minutes. Then, using your fingers, break up the pulp and remove any seeds or fibers. Strain the mixture to obtain smooth tamarind paste.
  • Heat the vegetable oil in a small saucepan over medium heat. Add minced garlic, chopped shallots, and red chili (if using). Sauté until the ingredients become fragrant and lightly golden.
  • Reduce the heat to low and add the tamarind paste to the saucepan. Stir in palm sugar and fish sauce.
  • Allow the sauce to simmer gently for about 5-10 minutes, stirring occasionally, until the palm sugar dissolves completely and the sauce thickens slightly. Adjust the sweetness or tanginess by adding more palm sugar or tamarind paste, if desired.
  • Remove the saucepan from heat and let the tamarind dipping sauce cool down to room temperature.
  • Once cooled, transfer the sauce to a serving bowl or individual dipping sauce dishes.

The Thai tamarind dipping sauce is typically served with various dishes, including fried spring rolls, grilled meats, seafood, or fresh vegetables. It adds a tangy and slightly sweet flavor to complement the savory dishes.

In conclusion, Thai tamarind dipping sauce is a versatile and flavorful condiment that enhances the taste of many Thai dishes. It combines the tanginess of tamarind with the sweetness of palm sugar, balanced with savory elements like fish sauce and aromatic ingredients like garlic and shallots. The sauce’s complex flavors make it a popular choice for adding a delightful twist to appetizers, main courses, and snacks.

Facts about the sauce:

  1. Tamarind is a tropical fruit widely used in Thai cuisine due to its unique sweet and sour taste.
  2. Tamarind is known for its high content of tartaric acid, giving the sauce its characteristic tangy flavor.
  3. The sauce’s brown color comes from the combination of tamarind pulp, palm sugar, and other ingredients.
  4. The use of fish sauce, a staple in Thai cooking, adds depth and umami to the sauce.
  5. Thai tamarind dipping sauce is an excellent source of Vitamin C and antioxidants due to the tamarind content. However, the exact nutritional values can vary based on the specific recipe and ingredients used.
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