Recipe courtesy of Andy Ricker
Recipe courtesy of Andy Ricker
Watch how to make this recipe.
Tamarind Dipping Sauce
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 137
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 1483 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 137
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 1483 mg
Ingredients
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Directions
- To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.
Cook’s Note
This is a "naam jim" (dipping sauce) meant to be served with Chiang Mai Roasted Chicken. It's also delicious with grilled food.
