Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...

Craving a hefty bowl of Pad Thai but run out of tamarind paste? Don't throw in the towel just yet. Luckily there's an easy ...

I keep Thai tamarind paste, which is condensed almost into a brick, in my fridge, and that’s why I proceed as below. But if you are using tamarind paste out of a jar (and which tends to be runny ...

I use the Thai brand called “Pantai Norasingh Tamarind Paste” and I stick to it as I know how sour it is. Store it in the fridge and it will last for months. The blocks of shelled pulp need a ...

For the pad Thai: - 200g rice noodles (preferably flat, about 1/4-inch wide) In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, sugar, and sriracha (if using). Adjust sugar ...

Thai food has long been something of a little brother to Chinese food — it's the other Asian cuisine that you don't think about when you browse through the takeout options saved on your phone. A meal ...

In Southeast Asian and Thai cuisine, it is very common to cook ... The sweetness and sourness of the tamarind with this fish is amazing. Serve on a big plate, drizzle the yummy sauce all over ...