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.
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.
Video
@stickyricethaikitchen Tamarind Paste is very useful in Asian cuisine. Ingredients 1 block tamarind (seeded – 400 grams and can be found at Asian grocery stores) 2 liters hot boiling water (2,000 mL) #asianfood#tamarind#paste#kitchentip#cooking#cookwithme#mealprep
♬ Mystical Magical - Benson Boone
Notes
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