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Thai Tamarind Shrimp

A delightful dish combining fresh shrimp with a bold tamarind sauce, offering a perfect harmony of sweet and tangy flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 290
Ingredients Method Notes

Ingredients
  

Herb Paste Ingredients
  • 2 small shallots, roughly chopped
  • 3 cloves garlic, minced
  • 2 cilantro roots or 5 to 6 cilantro stems Fresh cilantro roots enhance authenticity.
  • 2 pieces Thai chilies, or to taste Adjust according to heat preference.
Main Ingredients
  • 250 g large shrimp, peeled and deveined Use fresh or high-quality frozen shrimp.
  • 0.5 cup chicken stock or water
  • 3 tablespoons chopped palm sugar Adjust based on sweetness preference.
  • 1.5 tablespoons fish sauce
  • 3 tablespoons Thai tamarind paste Look for a good quality brand for best results.
  • 0.25 cup red and green chilies, sliced (optional for garnish)
  • Fried shallots, optional but recommended
  • Cilantro leaves for garnish
  • Fried dried chilies for garnish (optional)
  • Jasmine rice for serving Serve alongside for a complete meal.

Method
 

Preparation
  1. Make the Herb Paste: Using a mortar and pestle (or food processor), pound the garlic, shallots, cilantro roots, and Thai chilies into a rough paste.
  2. Sear the Shrimp: Heat 2 tablespoons of vegetable oil in a wok or sauté pan over medium-high heat. Add the shrimp and sear until browned and just cooked through, about 2-3 minutes. Remove shrimp from the pan and set aside.
  3. Cook the Paste: In the same pan, add fresh oil if needed, and toss in your fragrant herb paste. Sauté for about 1-2 minutes.
  4. Create the Sauce: Pour in the chicken stock, palm sugar, tamarind paste, and fish sauce. Stir until the sugar dissolves and the sauce thickens, which should take around 4-5 minutes.
  5. Combine and Serve: Return the shrimp to the pan and gently toss them in the sauce. If you feel they’re not fully cooked, let them simmer in the sauce for an additional minute or two. Finish with sliced chilies and turn off the heat.
  6. Plate It Up: Serve the shrimp over a generous portion of jasmine rice, sprinkle with fried shallots and fresh cilantro leaves.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days, but it’s best enjoyed fresh. Prepare the herb paste a day in advance to save time.