Yield: Yields about 2-1/4 cups
Tamarind’s sour flavor is prized in Thai cooking, and in this sauce it’s balanced by the heat of curry paste and the sweetness of honey. Look for pure tamarind paste concentrate imported from Thailand. Any leftover sauce is wonderful with fish or shrimp.
Make Ahead Tips
You can make the sauce up to 1 day ahead and refrigerate it in an airtight container. Serve at room temperature.
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