The tropical tang of tamarind combines with fish sauce, Sriracha and brown sugar in this flavorful tamarind sauce. See below for recipe ideas to use it in.

Source: EatingWell Magazine, May 2020


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine water and tamarind pulp in a large saucepan. Bring to a lively simmer over high heat, reduce heat to maintain a simmer and cook, pressing on the pulp against the side of the pan, for 3 minutes. Let stand, covered, for 15 minutes.

  • Pass the tamarind mixture through a fine-mesh sieve in batches, stirring and firmly pressing on the solids, into a large bowl. Periodically scrape off the thick liquid clinging to the bottom of the sieve. You should get 2 1/2 to 3 cups. (Take your time with this process for the best results; it can take up to 10 minutes.) Whisk in fish sauce, brown sugar and Sriracha.


To make ahead: Refrigerate for up to 2 weeks or freeze for up to 3 months.

Tips: Seedless tamarind pulp comes in block form and is made from tamarind fruit pods stripped of their outer husk and compressed tightly together. Find it in international supermarkets or online.

Use the sauce in Spicy Tamarind Chicken or in pad thai or salad dressing.

Pad thai: Mix 1/2 cup sauce, 3 Tbsp. brown sugar, 2 Tbsp. water and 1 Tbsp. fish sauce. Use when stir-frying 8 oz. rice noodles with shrimp and/or tofu, eggs and bean sprouts.

Salad dressing: Whisk the sauce with rice vinegar, minced scallions, grated fresh ginger and sesame oil.

Nutrition Facts

5 1/2 cups (1-Tbsp. serving)
18 calories; protein 0.3g; carbohydrates 4.4g; dietary fiber 0.1g; sugars 4g; vitamin a iu 61.1IU; vitamin c 0.7mg; folate 3.2mcg; calcium 5.9mg; iron 0.1mg; magnesium 10.2mg; potassium 32.4mg; sodium 436.3mg; added sugar 3g.