Tamarind, Basil Recipe

Name: Amara Restaurant & Bar Koh Phangans Tamarind, Basil Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 0.5 cups tamarind paste; 0.5 cups warm water; 3 tbs light brown sugar; 1 tbs soy sauce (or tamari); 1 tbs rice vinegar; 0.5 tsp fish sauce (optional); 2 cloves fresh garlic, minced; 1 tsp fresh ginger, minced; 0.25 tsp red chili flakes; 1 tsp cornstarch; 1 tbs cold water (for slurry); 1 cups fresh Thai basil leaves, packed and roughly chopped; 2 tsp lime juice (about 1 lime); 1 tsp neutral oil (vegetable or grapeseed); 0.25 tsp salt; 1 tsp toasted sesame seeds; 0.25 cups extra basil leaves; 2 tbsp thinly sliced scallions; 4 servings steamed rice or grilled protein (for serving)

Inspired by Amara Restaurant & Bar Koh Phangan

Time25m

Serves4

Make Tamarind, Basil Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tamarind-Basil Sauce

1/2 cups tamarind paste

1/2 cups warm water

3 tbs light brown sugar

1 tbs soy sauce (or tamari)

1 tbs Rice vinegar

1/2 tsp fish sauce (optional)

2 cloves fresh garlic, minced

1 tsp fresh ginger, minced

1/4 tsp Red chili flakes

1 tsp Cornstarch

1 tbs cold water (for slurry)

1 cups fresh Thai basil leaves, packed and roughly chopped

2 tsp lime juice (about 1 lime)

1 tsp neutral oil (vegetable or grapeseed)

1/4 tsp Celtic sea salt

Optional Garnish & Serving

1 tsp toasted sesame seeds

1/4 cups extra basil leaves

2 tbsp thinly sliced scallions

4 servings steamed rice or grilled protein (for serving)

Method

Tamarind-Basil Sauce

Rehydrate tamarind (if using block)

If you have tamarind block instead of paste: break roughly 1/2 cup block into a bowl, add 1/2 cup warm water, massage and let sit 10 minutes; press through a fine sieve to extract pulp and discard fibers. If using ready-made tamarind paste, mix paste with 1/2 cup warm water to loosen.

In a small saucepan over medium heat, combine the tamarind mixture, light brown sugar, soy sauce, rice vinegar and fish sauce (if using). Stir to dissolve sugar.

Add the minced garlic, minced ginger and red chili flakes. Bring mixture to a gentle simmer, stirring occasionally, and let simmer 3–4 minutes to marry flavors.

In a small cup, whisk 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Whisk slurry into the simmering tamarind mixture and cook 30–60 seconds until sauce slightly thickens. Remove from heat.

Stir in the oil, lime juice and salt. Taste and adjust seasoning—add more sugar for sweetness, more lime or vinegar for brightness, or a pinch more salt or soy for umami.

Allow the sauce to cool 3–5 minutes, then stir in the chopped Thai basil leaves so they wilt slightly but remain bright green. If you prefer an entirely smooth sauce, blitz briefly in a blender for 5–8 seconds, then stir in basil after blending.

Optional Garnish & Serving

Serve the tamarind-basil sauce warm or at room temperature spooned over steamed rice or grilled protein (chicken, fish, tofu).

Garnish with extra basil leaves, sliced scallions and a sprinkle of toasted sesame seeds. If serving with rice, provide 1–2 tablespoons sauce per serving and pass additional sauce at the table.

Leftover sauce: cool completely, transfer to an airtight container and refrigerate up to 5 days. Reheat gently before serving; stir in a splash of water if too thick.