Popular Tamarind Curry Recipes

Tamarind curry, a staple in many South Asian cuisines, is a dish that showcases the versatility of tamarind, a tart and tangy fruit pulp commonly used in Indian, Thai, and Southeast Asian cooking. The recipes featured here are popular variations of this beloved curry, each with its own unique flavor profile and texture.

Classic Tamarind Chicken Curry

This recipe makes use of the sweetness of onions and the richness of coconut milk to balance out the tartness of tamarind paste. To make it, combine 2 tablespoons of tamarind paste with 1 cup of chicken broth, 1/4 cup of coconut milk, and a pinch of turmeric powder in a saucepan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle before adding 1 pound of boneless chicken breast or thighs, cut into bite-sized pieces. Let the mixture simmer for about 15-20 minutes or until the meat is fully cooked.

Thai Red Tamarind Curry

This version of tamarind curry takes inspiration from Thai cuisine's bold flavors and spices. To prepare it, mix together 2 tablespoons of red curry paste with 1 tablespoon of fish sauce, 1 tablespoon of lime juice, and 1/4 cup of coconut milk in a large skillet over medium heat. Add 2-3 dried red chilies and let them infuse the mixture for about 5 minutes before adding 1 pound of beef or pork, cut into bite-sized pieces. Simmer for another 10-15 minutes, then serve with steamed rice.

Vegan Tamarind Lentil Curry

For a plant-based twist on traditional tamarind curry, try using red lentils as the base instead of meat. Combine 1 cup of red lentils with 2 cups of water and let them boil until they're tender. Drain the lentils and add in 2 tablespoons of tamarind paste mixed with 1 tablespoon of cumin seeds and 1/4 cup of coconut milk. Let the mixture simmer for about 10-15 minutes, then season with salt to taste.

Tamarind Beef Massaman Curry

This Thai-inspired recipe adds a rich depth of flavor to traditional massaman curry by incorporating tamarind paste into its sauce. To prepare it, mix together 2 tablespoons of massaman curry paste with 1 tablespoon of coconut milk and 2 tablespoons of fish sauce in a large skillet over medium heat. Add 1 pound of beef or lamb, cut into bite-sized pieces, and let the mixture simmer for about 10-15 minutes before serving.

Tamarind Shrimp Curry

This quick and flavorful recipe makes use of succulent shrimp as its base. To prepare it, combine 2 tablespoons of tamarind paste with 1 tablespoon of coconut milk and a pinch of turmeric powder in a saucepan over medium heat. Add 1 pound of peeled and deveined shrimp and let the mixture simmer for about 5-7 minutes or until the shrimp are fully cooked.

Note: These recipes can be adjusted to suit individual tastes and dietary preferences, so feel free to experiment with different spice levels, protein sources, and flavors!