How to Make Tamarind Paste
Store-bought tamarind paste is expensive and often lacks the bold, tangy flavor you get from making it yourself. Homemade tamarind paste is not only cheaper but also way more delicious—perfect for Pad Thai, Son-in-Law Eggs, Nam Jim Jeaw, and even refreshing tamarind juice. In this post, I’ll show you how to make it and store it so it stays fresh for a month or more.
What is Tamarind and What Does It Taste Like?
Tamarind is a tropical fruit that grows in long, brown pods filled with sticky, dark brown pulp and seeds. The pulp has a bold, tangy flavor that’s both sweet and sour, with a deep, fruity tartness that adds complexity to sauces, soups, and drinks. It’s a key ingredient in many Asian, Indian, and Latin American dishes.
Tamarind Paste Ingredients
To make a fresh, flavorful batch of tamarind paste, you’ll need:
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- 1 block (400 grams) of peeled and seeded tamarind pulp – This block is made from tamarind pods that have been shelled and de-seeded, then compressed into a convenient brick. You can usually find it in Asian grocery stores, especially in Thai, Indian, or Filipino sections.
- 2 liters of boiling water
How to Make Tamarind Paste Last Longer
To prevent mold and extend the shelf life of your homemade tamarind paste, there are two key steps you shouldn’t skip:
Boil the tamarind paste. Simmering the paste for at least 10 minutes before storing kills off bacteria and helps it stay fresh longer.
Use clean jars or containers. Sterilize your jars and lids by steaming them or pouring boiling water over them, then letting them air dry completely.
Once the jar is opened, it will stay fresh in the fridge for a month. Frozen tamarind paste last from 6 months to one year. Some people back home said to add 1 fresh lime juice in the mix and it will last up to 2 years in the fridge but I have not tried that approach.
Step-by-Step Instructions
Break the block: Place your 400g tamarind block in a large heatproof bowl.
Soak with hot water (first round): Pour in 1 liter (4 cups) of boiling water. Let it sit for 5–10 minutes, allowing the water to cool slightly and the tamarind to soften.
Squeeze: Use your hands to break up the tamarind and squeeze out the pulp.
Strain: Pass the mixture through a fine-mesh strainer, pressing to extract as much liquid as possible.
Repeat with more water: Return the leftover pulp to the bowl. Add another 1 liter (4 cups) of hot water, mix and squeeze again.
Strain again: Strain the second extraction and combine it with the first batch.
Simmer the paste: Pour the strained liquid into a pot. Simmer over medium-low heat for about 10 minutes, stirring constantly, until it begins to bubble and thicken slightly.
Store hot in clean jars: While the paste is still hot, pour it into clean glass jars. Seal tightly and place in the refrigerator right away. It will keep for 1–2 months.
OR freeze for long-term storage: Let the paste cool down slightly, then pour into silicone molds (like ice cube trays). Once frozen, transfer cubes to a zip-top freezer bag. This method keeps your tamarind paste fresh for 6 months to 1 year.
Tamarind Paste Uses
Tamarind paste is incredibly versatile and adds depth, tang, and brightness to a wide variety of dishes and drinks. Here are some delicious ways to use it:
- Pad Thai Sauce – Once you make this sauce, you can also create other dishes quickly. See the next two menus.
- Son-in-Law Eggs Sauce – Use the same Pad Thai-style sauce to drizzle over crispy fried eggs for a sweet, sour, and savory punch.
- Thai Tamarind Shrimp Sauce – This flavorful sauce, similar to Pad Thai sauce, works beautifully with sautéed or fried shrimp for a quick and delicious dish.
- Tamarind Juice – Dilute tamarind paste with water, sweeten with sugar or honey, and serve over ice for a refreshing and naturally tangy drink.
- Nam Jim Jeaw – Combine tamarind paste with fish sauce, toasted rice powder, chili flakes, and sugar for a smoky, spicy dipping sauce—perfect for fried chicken or Weeping Tiger (crying tiger steak).
How to Make Tamarind Paste
Ingredients
- 1 block tamarind (seeded – 400 grams and can be found at Asian grocery stores)
- 2 liters hot boiling water (2,000 mL)
Instructions
- Break the block: Place your 400g tamarind block in a large heatproof bowl.
- Soak with hot water (first round): Pour in 1 liter (4 cups) of boiling water. Let it sit for 5–10 minutes, allowing the water to cool slightly and the tamarind to soften.
- Squeeze: Use your hands to break up the tamarind and squeeze out the pulp.
- Strain: Pass the mixture through a fine-mesh strainer, pressing to extract as much liquid as possible.
- Repeat with more water: Return the leftover pulp to the bowl. Add another 1 liter (4 cups) of hot water, mix and squeeze again.
- Strain again: Strain the second extraction and combine it with the first batch.
- Simmer the paste: Pour the strained liquid into a pot. Simmer over medium-low heat for about 5-10 minutes, stirring constantly, until it begins to bubble and thicken slightly.
- Store hot in clean jars: While the paste is still hot, pour it into clean glass jars. Seal tightly and place in the refrigerator right away. It will keep for 1–2 months.
- OR freeze for long-term storage: Let the paste cool down slightly, then pour into silicone molds (like ice cube trays). Once frozen, transfer cubes to a zip-top freezer bag. This method keeps your tamarind paste fresh for 6 months to 1 year.
