Any favorite uses of tamarind paste?

last month

I made a glaze for Sablefish which called for tamarind paste. I really like it, but always in the past the remainder of the paste has languished in the refrigerator so long I finally tossed it. This time I thought I’d see if anyone can suggest other uses for it.

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plllog

last month

last modified: last month

Ah. Recipes. So, this one from Jet Tila reads doable, adaptable, and real. We have a vegan Thai place where I don't have to worry about the fish sauce.

https://www.foodnetwork.com/recipes/pad-thai-7112938

This looks good if you want to do the real thing, including buying a bunch of Thai ingredients. I read in this that there's something out there that uses ketchup instead of tamarind! I've had inferior pad thai which didn't have enough tamarind, but never any kind with ketchup.

https://thewoksoflife.com/pad-thai/

For grins, I looked up vegan and found this similar dish that sounds like I might like to make it:

https://hot-thai-kitchen.com/vegan-pad-thai/

Of course, I'm more used to Mexican uses. Other than spicy versions of the kind of sauce I was talking about, rub-some-on-chicken, agua fresca and candy (not on my list-it's way too sweet), I didn't find anything but reference to a tamarind cookbook on Amazon.

Actual recipe for the Agua de tamarindo inc. how to extract your pods:

https://www.mexicoinmykitchen.com/agua-de-tamarindo/

But then I found a lot of Indian recipes. I didn't read any because I don't know Indian well enough to judge them, but the dishes in the photos here look good, so if that interests you, you might like to read the recipes behind them.

https://www.olivemagazine.com/recipes/collection/easy-tamarind-recipes/

BTW, there was a mention somewhere about a difference in flavor between fresh from the pod and the jar--which for Pad Thai is concentrate. Duh. The jar that just says "ingredient: tamarind," isn't concentrated and, at least the ones I've bought, tastes exactly like homemade. But the difference between the Pad Thai that tastes right and the kind that doesn't have enough tamarind might be concentrate or not.

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Comments (13)

plllog
last month
I LOVE Tamarind! I made my own from tamarind pods once. It's like climbing Mt. Fuji: do it once you gain wisdom. Do it twice and you're a fool--the sticky mess resolves into a jar of paste that tastes and handles exactly like the jar from the grocery store which is 100% tamarind.. :)

I don't make my own, but a favorite is the ubiquitous Pad Thai. It's a perfect vehicle. Also, there's aqua de tamarindo--just add water and a little sugar to taste. Make a sauce with tamarind paste, and roasted onions and fresh chilis--I'd do serrano. Lime juice for brightness. You're making me hungry. :) You can use it as a base for a spice rub, use it as a sweet in baking. This is the kind of thing where I think of what I want to make, then if I can't figure out the method, I look for a recipe. Mostly, I just do it.
olychick thanked plllog
lat62
last month
Following ! I want to learn :))
olychick thanked lat62
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I'm going to look for the Turkish red pepper paste - I have some Korean chili paste, but I think the Turkish paste will have a different flavor. I also have the "Black Bean Garlic Sauce" (Lee Kum Kee brand) that is very salty and also too lumpy to be a paste, although I sort of use it that way. One of the Japanese pastes that I have is called "Yuzu Koshou", and it has an unusual citrus flavor, I guess from the Yuzu. Now that I know what the Yuzu tastes like, I might buy a Yuzu tree - I do like the flavor, and it is very distinctive and different - about as different as lemons are from oranges. I have another Chinese condiment called "Vegetable champignon" that is a bit thinner than a paste, but otherwise very similar and almost as intense. It has a unique mushroom flavor that enhances wood-ear mushrooms and tastes very good in soups. It's made in Taiwan instead of China. The Lee Kum Kee sauce is from Hong Kong, which is now China. Since I have two garlands of garlic, I will not be buying garlic paste, and I have to say that I prefer tomato powder to tomato paste, even to the Amore brand in the tube. I buy the two pound jars from Harmony House, and I also buy dried vegetables from them, which I find convenient to add to Japanese noodle soups on a whim. Lars Here is a link that might be useful: Harmony House tomato powder
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lat62
last month
last modified: last month
https://www.theguardian.com/food/2025/aug/12/sour-power-how-to-use-tamarind-pods-pulp-and-paste-kitchen-aide-anna-berrill

Just to help the conversation, I found this article from the guardian, and it has comments that are interesting ! here is one:

'My favourite way to use tamarind is in homemade hot sauce. Ground chipotle peppers, tamarind paste, garlic, cane vinegar and salt. Whiz it all together and soak up the adulation of your hot sauce-loving friends.'

Anyway, it's on my shopping list :)
olychick thanked lat62
Olychick
last month
Thanks for the suggestions and follow-up. I have made phad thai for years but not with an authentic recipe that uses tamarind. I've used the Moosewood or Molly Katzen recipe, which we love but it's very Americanized. I'll have to try a more authentic recipe and use it for that. Both of the hot sauce ideas sound interesting, tho I am a spice/heat wimp, so probably not for me. Though I do have some friends who love hot sauce, so maybe I'll make some to give as gifts and use up some of the tamarind that way. I probably will divide it into portions and freeze it, because it's not going to be used up quickly!

Plllog, I am a recipe follower to the max except for those things I grew up cooking and learning from my mom - meatloaf, spaghetti, stroganoff, scalloped potatoes, mac and cheese., etc..the mid American basic comfort foods - which I haven't made any of for years and years, lol. So I guess I'll look for recipes to try.
Olychick
29 days ago
Thanks for all those links and ideas! Some interesting things to try.
foodonastump
28 days ago
I’ve used CI/ATK recipe for Pad Thai in the past. Very good and uses paste. There’s also a delicious short rib recipe I used to make. Need to look that up again. I think it was on Epicurious site and pretty sure it csme with a sunchoke side. I didn’t care for the side that much, just noting it in case you stumble scross it. Tamarind Prawns have always sounded good to me; but I’ve never made them. I might have to buy a block of tamarind and see what I come up with - it’s delicious!
olychick thanked foodonastump
Olychick
27 days ago
Wish you were closer and I'd share. Thanks for those ideas!
Sooz
24 days ago
Testing testing testing —after spending a good hour trying to post in the Cooking forum, and bypassing the page that came up with latest posts from 2008 (cue Twilight Zone music), I’m posting here to see if I can even post! Who know if I’ll be able to find this again!! Thanks!

Smiles,

Sooz
plllog
24 days ago
You are seen, Sooz, and your new thread as well.
party_music50
21 days ago
last modified: 21 days ago
I could easily love tamarind and I need to reread these posts more carefully. I definitely like the idea of adding it to hot sauce! I made paste and froze it and just tried some in this recipe:

Pad Thai

Funny, but that sauce tastes exactly like the Drunken Noodle that’s served in Vietnamese/Thai restaurants here. yum.

As I tasted my tamarind, I imagined that I could make a nice tamarind sauce to serve with blintzes. :)

OT, but look for a feel-good foodie movie called Today’s Special. It streams free… I watched it on Tubi.
olychick thanked party_music50
plllog
21 days ago
Sounds good! I have to admit, I can't imagine it with traditional blintzes, but I'm sure yours, if they're the sweet ones, will be good with it. Blintzes go fine with sweet. You might really like tamarind chutney. Also, tamarind rice.
olychick thanked plllog
pricklypearcactus
21 days ago
I haven't made this yet but it's on my list. I love Massaman Curry from restaurants and have been dabbling in making Thai curries at home. Saw this one recently and noticed it called for tamarind paste. I've been very pleased with every recipe I've made from this website.

https://www.feastingathome.com/massaman-curry/
olychick thanked pricklypearcactus

Any favorite uses of tamarind paste?

plllog

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