Tamarind Sauce

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


tamarind pulp 2 walnut-size pieces
water 1 cup 250 ml
garlic clove, minced 1 1
sugar 3 tbsp 45 ml
fish sauce 3 tbsp 45 ml
thai chiles, stemmed, seeded, minced 3 3
fresh ginger, grated 3 tbsp 45 ml


  1. Combine the tamarind pulp and water in a small saucepan and bring to a simmer. Poke at the pulp with a wooden spoon to get it to dissolve. Strain into a clean saucepan.
  2. Add the garlic, sugar, fish sauce, chiles, and ginger and bring to a simmer. Simmer gently for 3 minutes, then let cool. Serve at room temperature.