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• TAMARIND PASTE IN CURRY HOW TO

Tamarind Paste is usually made with ripe tamarind pulp that is soaked in water, mashed, filtered, and boiled for a few minutes. It is one of the essential ingredients used in most Indian, Thai, and Chinese cooking. Tamarind Paste is a thick, sticky, sour, and tangy condiment. Hence they are widely used in their cooking to enhance the authentic flavor and taste. Countries like India and Thailand are also the major cultivator of this tamarind fruit. Tamarind Pulp, puree, paste, or extract is widely used in Indian, Thai, Chinese, and Filipino cuisines in most of their savory and sweet dishes. It is usually sharp and intensely sour when it is not ripe. It produces a pod that has a sour, tangy, and mildly sweet pulp with seeds when ripened. Tamarind is a leguminous tree that is widely grown in the Asian and African Continents.

TAMARIND PASTE IN CURRY HOW TO

The recipe I have shared here shows you how to make Tamarind Paste with easy step-by-step instructions for you to try and enjoy at home. It is one of the essential condiments used in most Indian, Thai, and Chinese cooking. Shop for exotic ingredients in our Thai Food Store.Tamarind Paste is a thick, sour, and tangy Asiancondiment.Buy yourself a heavy sharp Chinese cleaver to make cooking Thai and Asian dishes a pleasure!.Read more about the Curries of Thailand.But chiles can vary in degree of hotness, depending on the area where they were grown and their age. Also note that, red chilies are hotter than green of the same type. Remove the seeds if a milder flavor is desired. Jalepenos are more readily available and should be, sliced into quaters. Slightly crush birds eye chilies, with the side of a cleaver. To intensify the heat, add fresh chile peppers at the end of cooking. Use fish sauce ( nam plah) like salt, adding at the end of cooking, to adjust seasoning to taste. When making curry do not add too much water, adding just enough to cover the ingredients. Each diner spoons just what he/she needs over an individual portion of steamed Thai jasmine rice. Serve in a medium sized bowl with a serving spoon. If you like it spicy leave the seeds intact.Īdd 2 Tblsp. If desired, add the jalepenos cut in half or in thin long slices, with or without the seeds. Boil until the chicken is cooked through, approximately 8-10 minutes. Add the juice to the saucepan.īring chicken to a boil over high heat. If you prefer, mix the tamarind in 2 tbsp of warm water, pulping it with your fingers to extract the juice.

There will be some seeds in the curry this way, if it is the type of tamarind paste with the seeds. Add 1 tsp sea salt.Īdd the tamarind, breaking into small pieces with your fingers. Add paste to 1 cup of water in a medium size saucepan. Mix the curry paste with the 2 tbsp of water in a small bowl. Use the base of the palm of your hand to pound the back of the cleaver if needed to cut completely through. Serperate the leg from the upper thigh cutting with a sharp cleaver (or have the butcher do it for you) cut the drumsticks in half crosswise cut the upper thigh into approximately 1 1/2 by 1 1/2 inch pieces, cutting through the bone with a sharp blow of the knife.