Recipes with tamarind paste

Say goodbye to boring chicken and bland tofu with these fantastic sweet, sour, and sticky tamarind recipes. It's such a fun and tasty ingredient, I just know you won't want to live without it again.

Tamarind comes in a variety of different forms, and the most common are tamarind paste and tamarind concentrate. Visit this article to learn the difference between tamarind paste and concentrate. tamarind paste vs tamarind concentrate | tamarind concentrate vs paste | tamarind concentrate vs paste ratio | fall recipes dinner | healthy lunch ideas | dinner ideas | breakfast ideas | easy healthy dinner recipes

Aromatic Kashmiri red chilies, pungent ginger, tart tamarind paste, and smoky palm sugar are what make these chicken wings both fast and flavorful. The wings are tossed in a spicy, sour, and sweet chili paste before baking until sticky and tender. Serve them up next to some cool cucumber raitha to help beat the heat.

Tamarind is a paste made from puréed tamarind fruit pods and is widely used in Indian and south-east Asian cuisines. It adds a tangy note to this aromatic fish curry

The garlic is fried until crispy to add crunch to this Asian-style prawn recipe.

Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan food, and, in this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Here, the raw shrimp are cooked slowly over low heat, helping the stock to develop its rich savoriness. But the method also works spectacularly with frozen shrimp, and you can use shrimp with their tails left on, if you prefer. Whatever you do, be sure to avoid using those thick…

Tamarind paste is a popular ingredient in many Asian and Latin American cuisines. It is made from the pulp derived from tamarind pods, which is then boiled down into a thick, brown paste. If you need to substitute this ingredient for your next meal, you can find here the best substitutes for Tamarind Paste

Use up your tamarind with these recipes for chicken, pork, lamb, fish, eggs, and tofu.

Step-by-step instructions to make tamarind paste from tamarind pulp or whole pods. This ingredient is used in everything from Pad Thai to marinades.