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
Place the tamarind pulp and water in a small bowl for 20 minutes or until the pulp is soft.
Break the pulp apart with the back of a spoon and stir to combine.
Pour the mixture through a fine-mesh sieve, pushing the soft pulp through the strainer. Discard any fibrous pulp remaining in the strainer.