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    Home > Recipes > Thai

    How to Make Tamarind Paste

    Published: Feb 17, 2016 · Modified: Jan 24, 2023 · by Jess Smith · Jump to Recipe · 28 Comments · This post may contain affiliate links.

    1.3K shares
    Tamarind Paste in a glass jar
    Tamarind Paste in a white bowl
    Tamarind Paste in a glass jar
    How to Make Tamarind Paste
    Tamarind Paste in a glass jar

    Ever wonder what makes Pad Thai so irresistible? This little jar holds the secret — tamarind paste.  And this single ingredient is the building block for so many delicious Thai recipes. It's sweet and sour and has this mouthwatering quality that keeps you wanting more.

    This wonderfully versatile ingredient is tamarind paste.

    I could eat it with a spoon.

    And may have. (Evidence above.)

    When I first began researching Thai recipes and ingredients, I looked at lots of commercial Pad Thai sauces, and many of them didn't even list tamarind paste as an ingredient. This is stunning. Because tamarind paste is where it's all at in Pad Thai. If you want to make authentic Pad Thai at home, you'll want to follow the 5 steps below. And once you've had Pad Thai made with pure tamarind paste, you'll never go back to the store-bought stuff again.

    Making tamarind paste is incredibly easy and takes only 15 minutes of hands-on time. It will keep for up 3-4 weeks in the fridge and can be frozen in ice cube trays or plastic freezer bags for 3-4 months.

    Here's how to do it:

    1. Start with Tamarind Pulp

    Okay, though a bit confusing, tamarind pulp is the starting point for tamarind paste. 

    Tamarind pulp comes in blocks like those shown below. Find them at specialty grocery stores and Asian / international markets (usually for less than $5) or you can purchase this brand online. The tough seeds and shells have been removed and the fruit is concentrated into these small packets. Though labeled "without seeds", as you'll see in a minute, they still contain inedible fibers which is why tamarind pulp needs a little TLC before you can use it for cooking.

    Tamarind Concentrate Pulp on a wooden table

    Each of these blocks yields about 2 cups of tamarind paste (enough for many servings of Pad Thai!).

    16 oz / 454 g Tamarind Pulp = 2 cups Tamarind Paste

    Tamarind Paste and tamarind pulp on a wooden table

    It's worth mentioning that, rather than starting with tamarind pulp, it is possible to start truly from scratch, with whole tamarind pods like those shown below and found here. The process is the same as what I'm about to show you (though they need to be broken apart into smaller pieces and soak in hot water for at least an hour). There's very little "fruit" inside each pods, so starting with tamarind pulp gets you more bang for your buck, saves a ton of time, and yields equally great flavor.

    Tamarind Pods on a wooden table

    2. Soak for 30 minutes

    Place 16 oz of tamarind pulp in a glass bowl and add boiling water just to cover. Soak for 30 minutes.

    soaking tamarind pulp for tamarind paste

    What can I say...it's not pretty.  #foodbloggerproblems

    3. Break Apart

    Gently break the tamarind pulp apart with your hands and mash it so that the fruit (paste) starts to separate from the rough fibers. Leave the water in the bowl while you do this. If the tamarind pulp was just barely covered with water while it soaked in the step above, you should have the perfect amount of water to combine with the pulp. If the mixture seems water-logged, you can pour off a bit of the extra liquid.

    breaking up tamarind pulp

    4. Press through a Sieve

    It's a good idea to use a colander with large holes like the one shown below for this next step (a mesh sieve will work too).

    Tamarind Paste in a glass bowl

    Place the sieve over a mixing bowl and press to separate the tamarind paste from the fibers. I like to smoosh (that's the technical term) the pulp through the sieve with a silicon spatula for best results.

    pressing tamarind pulp through a sieve

    The tamarind paste will separate from the fibers and collect on the other side of the sieve or in the bowl.

    pressing tamarind paste through a sieve

    5. Discard fibers and store paste

    Once you've separated as much of the paste as you can (note: add a bit more hot water to the fibers and press them through the sieve a second time if you think you can extract a bit more paste), discard the fibers and store the paste in a nonreactive container.

    Tamarind Paste in a white bowl

    And there you have it! Delicious, fresh, super flavorful tamarind paste ready to use!

    Tamarind Paste in a glass jar

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    How to Make Tamarind Paste

    Sweet and tart tamarind paste is the key ingredient in many delicious recipes including in Pad Thai. The most flavorful tamarind paste can easily be made at home from tamarind pulp or tamarind pods by following the step-by-step instructions below.
    Prep Time30 mins
    Cuisine: Thai
    Servings: 2 cups
    Author: Jess Smith via Inquiring Chef

    Ingredients

    • 1 pound tamarind pulp (or about 30 tamarind pods)

    Instructions

    • If using tamarind pods: Break open the pods and transfer the fruit and seeds to a large bowl.
    • If using tamarind pulp: Place the entire block of tamarind pulp in a large bowl.
    • Pour boiling water over the tamarind pods or pulp just until it is covered by a couple of inches of water.
    • Let soak for 30 minutes.
    • When the water has cooled, use your hands to break the pods or pulp apart they are evenly combined with the water. (There will be lots of bits of seed and fibers that you'll sort out in the next step.) The finished mixture should be about the thickness of ketchup, so add some more water if needed.
    • Press the mixture through a mesh sieve using a spoon or silicon spatula, separating out the seeds and fibers.
    • Note: If it looks like there is still enough fruit in the seeds and fibers after one round of pressing them through the sieve, you can repeat the process, soaking the seeds and fibers once more in boiling water and then running them back through the sieve.
    • Discard the seeds and fibers. Store the tamarind paste in a container in the refrigerator for up to 2 weeks or freeze for up to 6 months.

    Related

    « Thai-Style Meatballs with Pork and Rice
    How to Make Pad Thai Sauce »
    1.3K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Maggie Fisher

      February 17, 2016 at 3:53 pm

      Jess, I am sorry but this looks totally disgusting, cant even imagine it tastes good, but will lean on your expertise as a chef on all matters food...so if I can get past the "look" of it just might try to do this.
      Anyhow no posts of the girls this time?
      You know we expect them each time you send us a post, that's all there is to it!
      I share those pix with the attorney who works across the hall from my office, he is a Grandpa now for past 18 months and soon to be one again this summer and he call the twins "those Thai babies...." which I think is so cute, however I told him that I had promised the new-born prince of Kate & what's his name that one of your twin girls gets him, so his granddaughter will have to find her own royal prince! Stay well stay warm, heard some nasty weather in your part of the country, here in Michigan it's just strange as usual

      Reply
      • Jess

        February 17, 2016 at 5:05 pm

        It's not the most beautiful to photograph Maggie, but this stuff is SUPER tasty! I knew you'd have an eye out for those kiddos, so we've got a second post today with a little Molly and Clara shout-out. 😉

        Reply
    2. Barb F

      February 18, 2016 at 5:36 pm

      Hi Jess,

      I appreciate your post because I've wanted to make pad thai for a long time! I even have a pack of tamarind in the cupboard, then got the willies about being able to extract the paste, but you make it look very easy.

      It looks like you leave the water in the bowl and don't discard it before mashing the tamarind?

      Reply
      • Jess

        February 19, 2016 at 10:39 pm

        It is surprisingly easy, Barb! I hope you'll try it, especially since you have already have the tamarind on hand. It makes for some seriously delicious Pad Thai. I went back and edited Step 3 in the text so that the answer to your question is more clear. You're right that I leave the water in the bowl when I mash the tamarind, as long as the water was just enough to barely cover the tamarind while it soaked (if you use a large bowl or the mixture seems very water-logged, do pour off a bit of the liquid before you finish mashing it).

        Reply
        • Barb F

          February 20, 2016 at 12:19 am

          Ok, thanks for clarifying, Jess - I will definitely do this and make the pad thai sauce!

          Reply
    3. Jane

      May 09, 2017 at 1:49 am

      Thank you so much for this lesson. I used a double boiler which did the job beautifully, and then spooned the paste into a freezer tray so that I have handy frozen portions.

      Reply
    4. Jane

      May 09, 2017 at 3:01 am

      Not a double boiler, sorry, it was a small steamer saucepan set

      Reply
    5. Benjamin Rein

      August 07, 2017 at 1:01 pm

      After soaking, try putting the tamarind through a food mill to separate the pulp from the seeds and sinew.

      Reply
      • Jess

        August 07, 2017 at 4:44 pm

        Great idea! Thanks for the tip Benjamin - I'll definitely try that.

        Reply
    6. Maria

      September 14, 2017 at 5:51 am

      How long does this paste last in the fridge? Can you freeze it?

      Reply
      • Jess

        September 14, 2017 at 12:02 pm

        Hi Maria. I find that this keeps really well. I keep it in the fridge for 3-4 weeks and have never had any issues with spoiling, but it will definitely freeze easily for 3-6 months (just defrost in the fridge overnight before using).

        Reply
    7. Caroline Wilhite

      November 03, 2017 at 8:51 am

      I'm excited to make pad thai for the first time. Is there a big taste difference between making your own paste and store bought paste?

      Reply
      • Jess

        November 05, 2017 at 5:50 pm

        Hi Caroline - there is a difference in taste, but it's not huge. Many restaurants that serve Pad Thai in the US likely use store-bought paste, so it may even taste more like the Pad Thai that most of us know. The most important step is just tasting the Pad Thai sauce once everything is combined. Adding a bit of sugar or lime juice can make store-bought paste taste great to me.

        Reply
    8. Bronwyn

      December 31, 2017 at 1:57 am

      Can I put the paste in the blender first to help make the process of putting it through a sieve a little easier?

      Reply
    9. Ed

      October 29, 2018 at 4:27 pm

      Heh, heh...looks like a new use for my foley mill, beyond making just apple sauce!

      Reply
      • Jess

        November 19, 2018 at 11:31 am

        Yes - totally, Ed! A food mill is perfect for this!

        Reply
    10. grace Bee

      February 27, 2019 at 6:37 pm

      I've been making this for a while and love it in a variety of dishes, especially to add flavour to stew (added while cooking in the slow cooker) and soups (add a dollop and mix in for taste). Of course I also throw together a pad thai sauce with it. But I am lazy and don't do the seiving part - I just mash after the boiling water does its magic and have never found that to be an issue.

      Reply
      • Jess

        March 01, 2019 at 10:40 am

        Grace - thanks so much for sharing that! I'll try it your way next time.

        Reply
    11. Frances

      April 06, 2019 at 6:50 pm

      Just FYI - You can make a lovely drink by taking the fibrous "leavings", adding water, let it sit awhile stirring occasionally, strain add a touch of honey (also try lemon or mint or......) and drink! Refreshing, great for the digestive system and so yummy!

      Reply
    12. Evelyn M Luck

      September 02, 2019 at 7:30 pm

      In New Orleans La. many years ago when I was young we'd get Tamons(?) @ The drugstore. It was a
      paste, quite tart. I'm not a sweet eater so I loved this tart treat. Have any ideas why in French loving city as NOLa was the 1930's would have this in drugstores as a snack.
      Evelyn

      Reply
    13. Paul Womack

      January 28, 2020 at 6:17 am

      UK resident here - what's the weight (in grams or ozs) of the 2 cups of paste you get from 1Lb of pulp?

      Reply
      • Jess

        January 28, 2020 at 11:11 am

        Hi Paul - I'd actually measure this by volume, so you'd be looking for about 475 mL. Hope that helps!

        Reply
    14. CynCon

      November 12, 2020 at 3:14 pm

      Has anyone tried making this, either from scratch or from the pulp, in an instapot? Also was thinking a ricer might be helpful when separating the paste from the fibers.

      Reply
    15. Natasha

      November 30, 2020 at 2:02 am

      I love how quick and to the point u are with your recipe . Where've you been all my life?

      Reply
    16. Linda Bull

      February 14, 2021 at 10:19 pm

      Thank you ever so much for this great instruction! Worked like a charm!!

      Reply
    17. Anne Outwater

      September 08, 2021 at 6:45 am

      Thanks. This was simple and perfect!

      Reply
    18. moncaprov

      January 17, 2023 at 1:18 pm

      I was looking for a tomato substitute, have use Tamarind syrup in other dishes, but found your preparation of tamarind paste from the pulp. Thanks for the thorough documentation with pix.

      Reply
      • Jess Smith

        January 18, 2023 at 10:23 am

        I'm so glad this was helpful! I'm actually going to reshoot this blog post next week and will add even more step-by-step photos. I really do think it helps to see the images!

        Reply

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