Recipe

Easy Thai Tamarind Chicken Recipe

	Wrigggit / All my dishes 1 year, 2 months ago The meat can be substituted for tofu, pork, black beans- whatever! Very more-ish.... Prep:10m Cook:10m Servings:23	Wrigggit
	chicken thai easy low fat

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Fans

lunasea

danadooley

Ingredients

2 chicken breasts, sliced into bite-size pieces

1 cup or more fresh or dried shiitake mushrooms, sliced (if using dried, soak in hot water for at least 3 hours)

2 thumb-size pieces galangal or ginger, sliced into matchstick-like pieces

3 cloves garlic

handful fresh coriander

2 tsp. cornstarch powder dissolved in 3 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)

2-3 Tbsp. cooking sherry

TAMARIND SAUCE:

2 tsp. tamarind paste (Note: if you can't find this at Asian stores, look for it at an Indian food store)

1/3 cup water

2 Tbsp. fish sauce

2 Tbsp. sugar

1-3 fresh chillies, depending on how "hot" you want it (omit altogether for a mild dish)

Directions

Place chicken pieces in a bowl and pour over the cornstarch and soy sauce mixture.

Stir well to cover chicken with the sauce.

Set near the stove to marinate while you make the tamarind sauce.

Make the tamarind sauce by mixing all sauce ingredients together in a cup (the tamarind paste and sugar should more or less dissolve in the water and fish sauce). Also set near the stove.

Spray oil into a wok or large frying pan. When hot, add the garlic, ginger, mushrooms, and chicken (together with the cornstarch/soy sauce marinade).

Stir-fry 1-2 minutes, or until the wok or pan becomes dry. At this point, add the sherry and continue stir-frying another 1-2 minutes.

When wok or pan becomes dry again, start adding the tamarind sauce 2-3 Tbsp. at a time, always when wok or pan becomes dry. Continue stir-frying in this way until all the sauce has been added and the chicken is cooked (8-10 minutes in total).

Remove from heat.

Now, very importantly, you need to taste-test the dish and adjust the seasonings. What you're looking for is a taste similar to "sweet & sour" - a pleasantly tangy flavor.

Usually you will have to add up to 1 Tbsp. fish sauce (instead of salt) and another Tbsp. or two of sugar in order to take the sour edge off the tamarind flavor (which is very strong, but excellent once it's balanced with sweet and salty flavors!). But this is a very individual kind of preference - if you like "sour", you may not need to add more sugar. Also, if the dish isn't spicy enough for you, add a little more fresh chilli (or chilli sauce). If it turns out too salty, add 1-2 Tbsp. fresh lime juice (or substitute lemon).

Serve with plenty of Thai jasmine rice and fresh coriander sprinkled over. ENJOY!!

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Comments

danadooley 1 year, 2 months ago said:
Oh yeah! Now you're talking. Love this! Thanks for sharing

wrigggit 1 year, 2 months ago said:
I am making this for dinner tonight with a variation- I am using turkey mince (how Thai!) with minced ginger and garlic stirred in. Then I have made little dumplings and steamed in a regular stove top steamer. The rest of recipe is as reads above. Oh. My. Gawd. How YUM!

lunasea 1 year, 2 months ago said:
This sounds great! I'll be trying this soon - thanks for posting the recipe... :)

ttaaccoo 3 months, 4 weeks ago said:
This does sound out of this world. luv luv tamarind. on hand: blocks of tamarind from Thailand . In Indian grocery I have seen tamarind paste in jars!! Is the stuff I have useable?

Any advice is WELCOME!! thanks for this yummy recipe.555555555555

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