Tamarind Paste
Tamarind paste is made from rehydrating tamarind pulp with hot water and then straining it through a sieve. It tastes tangy and is great for marinades, curries, and pad thai!
Ingredients
- 2 cups hot water
- 8 oz tamarind pulp
Instructions
- Break the tamarind pulp into smaller pieces with your hands or cut into cubes. Add to a bowl of hot water and let the tamarind pulp rehydrate for 30 minutes.
- Mix the tamarind into the water until well combined. Lay a sieve over a large bowl and strain the tamarind through in batches. Press the pulp against the sieve and discard any leftover pulp. Repeat with remaining tamarind.
Notes
- Press the pulp against the sieve with your hands or use a spoon to extract as much paste as possible.
- Store tamarind paste in a glass jar the fridge for up to a month. You can also freeze in ice cube trays then transfer to a freezer bag to easily defrost what you need for a recipe.
Nutrition Estimate
Calories: 34kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 89mgFiber: 1gSugar: 8gVitamin A: 4IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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