Tamarind Marinade

1½ cups Tamarind Concentrate (see recipe on page 18)

4 pieces lime peel (approximately ½-inch by 2-inches)

¼ cup fresh lime juice

1 tablespoon soy sauce

¼ cup vegetable oil

1 shallot, chopped

2 garlic cloves, minced

1 tablespoon diced fresh gingerroot

1 tablespoon brown sugar

¼ cup toasted, unsweetened coconut

½ cup chopped cilantro leaves

  • Combine the tamarind and lime peel in a small saucepan and bring to a simmer; cook for 5 minutes.

  • Remove from heat and cool to room temperature. Stir in the remaining ingredients.

Yields approx. 2 cups

This slightly sweet marinade works well with chicken or shellfish. Let some of the coconut and cilantro stick to your food while cooking.

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