Thaiphoon Chicken Tamarind Pasta Recipes

20 BEST WAYS TO USE TAMARIND

20 Best Ways to Use Tamarind image

Say goodbye to boring chicken and bland tofu with these fantastic sweet, sour, and sticky tamarind recipes. It's such a fun and tasty ingredient, I just know you won't want to live without it again.

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Pad Thai
Tamarind Coconut Milk Fish Curry
Cilantro Coconut Chutney Recipe
Tom Yum Goong Soup
Thai Prawn Salad with Chilli Tamarind Dressing
Tamarind Drink
Vietnamese Sour Soup (Canh Chua)
Apple Tamarind Chutney
Nam Prik Pao (Thai Chilli Jam)
Slow Cooker Massaman Chicken Curry
Madras Lamb Curry
Mango Habanero Chutney
Pork Loin in Tamarind Sauce Recipe
Peanut Sauce
Egg Kulambu
Crab with Tamarind and Chili or Cua Rang Me
Tamarind Balls
Fried Snapper in Tamarind Sauce
Grilled Ribs with Tamarind Chipotle BBQ Sauce
Sinigang na Baboy (Pork Stew)

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

THAI TAMARIND CHICKEN

Thai Tamarind Chicken image

This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.

Provided by Savina

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

3 tablespoons soy sauce
4 teaspoons all-purpose flour
14 ounces chicken breasts, cut into bite-sized pieces
⅓ cup water
2 tablespoons fish sauce
2 tablespoons brown sugar
2 teaspoons tamarind paste
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh green chile pepper, or more to taste
½ teaspoon grated ginger

Steps:

Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g

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