Tamarind paste

Tamarind provides the sour along with a bit of sweet to dishes. Several recipes throughout this chapter use tamarind paste, so make a large amount if you plan to make several Thai dishes in a week. Buy the tamarind that comes in blocks, and press the package to make sure it’s soft. You can also start off by using tamarind sold without seeds; just reduce the water by half.

Ingredients

• 1 cup (250 mL) portion of packaged tamarind with seeds
• 1 cup (250 mL) warm water

Directions

1. Break up the tamarind with your hands or a knife, and place in a bowl. Cover with the water, and allow to sit for 10 minutes to soften. Using your hands or a spoon, mash up the tamarind.
2. Place in a fine-mesh sieve over a bowl. Using the back of a spoon, mash the fruit against the sieve to strain out any seeds or pods.
3. Keeps for 5 to 7 days in the fridge.

Makes about 1 1/2 cups (325 mL)