I always keep a tiny jar of tamarind paste (also known
as tamarind concentrate) in my pantry for moments when my cravings for pad thai or a Vietnamese stew strike.
Not exact matches
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon
tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such
as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Tamarind is also available in markets
as paste, jars of
concentrated pulp, syrup, and even powders.
Their focus is on products such
as: coconut cream, banana, guava, papaya, mango, passion, pineapple, Açaí, acerola, mangosteen,
tamarind and since 2009, the groundbreaking coconut water
concentrate.