Best 2 Thai Tamarind Chicken Recipes

Thai tamarind chicken, also known as "pad prik king", is a classic Thai dish that is sure to tantalize your taste buds with its complex and flavorful blend of sweet, sour, and spicy flavors. Originating from Thailand's central region, this iconic dish is typically made with chicken, tamarind paste, and a variety of aromatic herbs and spices, including lemongrass, galangal, and chili peppers. The sweet and tangy tamarind sauce combined with the succulent chicken creates a harmonious balance of flavors that is both refreshing and satisfying. So, if you're looking for a delectable and authentic Thai dish to spice up your culinary repertoire, look no further than this classic "pad prik king" recipe.

Let's cook with our recipes!

THAI TAMARIND CHICKEN

Thai Tamarind Chicken image

This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.

Provided by Savina

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

3 tablespoons soy sauce
4 teaspoons all-purpose flour
14 ounces chicken breasts, cut into bite-sized pieces
⅓ cup water
2 tablespoons fish sauce
2 tablespoons brown sugar
2 teaspoons tamarind paste
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh green chile pepper, or more to taste
½ teaspoon grated ginger

Steps:

Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g

EASY CHICKEN PAD THAI (WITHOUT TAMARIND)

Easy Chicken Pad Thai (Without Tamarind) image

Recipe I found on About.com for Thai easy recipes that I am posting for ZWT. Here is what is stated about the recipe: "If you're one of the many people who has trouble finding special Asian ingredients like tamarind paste, not to worry - you can still create delicious pad Thai without it. In fact, the original pad Thai didn't contain tamarind at all (the makings of pad Thai being brought to Thailand via the Chinese), and the following recipe is based on this earlier version of the dish. When I was last in Thailand, I went back to the same pad Thai street seller everyday because of her amazing pad Thai, and it wasn't until just before I left that she told me how she makes it (without tamarind). If you're living in a place where Asian ingredients are difficult to find, then this [tamarind-free] recipe might just make your day. ENJOY!"

Provided by diner524

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

9 ounces pad Thai rice noodles
3/4 lb boneless chicken thighs, cut into small strips (or breast)
1 1/2 tablespoons soy sauce
4 garlic cloves, minced
ginger, grated (thumb size)
4 green onions, sliced
1 egg
2 -3 cups bean sprouts
1/3 cup dry-roasted unsalted peanuts, roughly chopped (or cashews)
1 fresh lime, sliced into wedges
2 tablespoons vegetable oil
1/3 cup chicken stock (good-tasting)
3 tablespoons rice vinegar (or substitute white vinegar)
1 tablespoon lime juice
3 -4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1/8 teaspoon white pepper

Steps:

Place prepared chicken in a bowl and toss with 1.5 tablespoons soy sauce. Set aside.
Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside.
Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, galangal/ginger, and half of green onion (or just the white parts), reserving remaining for later. Stir-fry 1 minute to release the fragrance.
Add chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 tablespoons of the pad Thai sauce, just enough to keep ingredients frying nicely.
Push ingredients aside and crack egg into center of pan. Stir quickly to scramble, then combine with other ingredients.
Add prepared noodles plus 3-4 tablespoons of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1-2 tablespoons fish sauce, but I like mine on the salty side). Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce on the side, and ENJOY!
*Note about Tamarind: Although today we associate pad Thai sauce with tamarind, in this authentic southern-Thai recipe, the sourness comes from a combination of rice vinegar and lime juice instead. Traditionally (several hundred years ago), pad Thai was made in just this way - without tamarind - and versions of this original formula can still be found in various regions of Thailand. This particular recipe was taught to me by a local Thai chef in south-western Phuket, Thailand.
*Use wheat-free soy sauce for gluten-free diets.

Tips:

Choose the Right Tamarind Paste: Look for a tamarind paste that is thick, dark in color, and has a slightly sour and tangy flavor. Avoid pastes that are light in color or have a watery consistency.

Marinate the Chicken: Marinating the chicken in a mixture of tamarind paste, coconut milk, and spices helps to infuse the chicken with flavor and tenderize it.

Use Fresh Ingredients: Fresh ingredients, such as garlic, ginger, and lemongrass, add a brighter and more intense flavor to the dish. If possible, use fresh ingredients whenever you can.

Balance the Flavors: Tamarind chicken should have a balance of sweet, sour, and spicy flavors. Adjust the amount of tamarind paste, sugar, and chili peppers to your taste.

Serve with Rice: Tamarind chicken is traditionally served with rice. The rice helps to soak up the delicious sauce and makes a complete and satisfying meal.

Conclusion:

Thai tamarind chicken is a flavorful and aromatic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer a milder flavor, this dish is sure to please. So next time you are looking for a new and exciting dish to try, give tamarind chicken a try. You won't be disappointed!