Another Thai flavoring staple, Tamarind Concentrate is a necessity for a well-stocked Thai kitchen. Although homemade is always best, tamarind concentrate (or paste) is available in Asian specialty markets.

INGREDIENTS | MAKES approx. 1 cup

• 2 ounces seedless tamarind pulp (sold in Asian markets)
• 1 cup warm water

1. Place the tamarind pulp and water in a small bowl for 20 minutes or until the pulp is soft.

2. Break the pulp apart with the back of a spoon and stir to combine.

3. Pour the mixture through a fine-mesh sieve, pushing the soft pulp through the strainer. Discard any fibrous pulp remaining in the strainer.