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Tamarind is quite important as an ingredient in many Thai sauces and dips, like the Nam prik chili dips you eat with raw vegetables. It's also commonly used in the dressing for Som Tam papaya salad. I like to use it in curries depending on the spice mix and whether I'm adding yoghurt or coconut milk. I also love curries and the results have vastly improved since I realized that you need to add some sort of souring agent, like tamarind, vinegar or lime juice to cut through the spices and the fat. Every time I go out and get a curry where they forgot to add something acidic I remember that food can be both very spicy and bland at the same time.
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Apr 30, 2016 09:01
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| # ¿ Apr 30, 2024 15:52 |
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For that thickness i like to mince onions, garlic and ginger, then slowly brown them with curcuma until very soft. I then puree that and use it to thicken curries. Of course long simmering is important but this way it gets more sauce and more of a velvety texture.
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Mar 24, 2017 07:48
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