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Thai Tamarind Shrimp

A flavorful shrimp stir-fry featuring a delightful sweet-sour tamarind sauce and aromatic herbs, inspired by traditional Thai street food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Herbs and Aromatics
  • 2 small shallots, roughly chopped
  • 3 cloves garlic
  • 2 roots or stems cilantro Use roots for best flavor, stems can work in a pinch
  • 2 units Thai chilies or to taste
Main Ingredients
  • 250 g large shrimp, peeled and deveined Opt for fresh, sustainably sourced shrimp if possible.
  • ½ cup chicken stock or water
  • 3 tablespoons chopped palm sugar
  • 1½ tablespoons fish sauce
  • 3 tablespoons Thai tamarind paste Choose a high-quality brand for authentic flavor.
  • ¼ cup red and green chilies, sliced into rounds or julienned
  • to taste Fried shallots (optional but recommended)
  • to taste Cilantro leaves for garnish
  • to taste Fried dried chilies for garnish (optional)
  • for serving Jasmine rice

Method
 

Preparation
  1. Create the Herb Paste: In a mortar and pestle or food processor, pound together garlic, shallots, cilantro roots (or stems), and Thai chilies into a rough paste.
  2. Prepare the Wok: Heat vegetable oil in a wok over medium-high heat until hot but not smoking.
Cooking
  1. Sear the Shrimp: Add the shrimp to the wok and sear for about 2-3 minutes on each side. Remove from pan and set aside.
  2. Sauté the Herb Paste: In the same pan, add the herb paste and sauté until fragrant, about 1-2 minutes.
  3. Make the Sauce: Add chicken stock (or water), palm sugar, tamarind paste, and fish sauce. Stir until the sauce thickens, about 2-3 minutes.
  4. Combine Shrimp and Sauce: Toss the shrimp back into the wok, mix to coat in sauce, and add sliced chilies. Cook for another minute.
  5. Serve: Serve the shrimp over Jasmine rice, topped with fried shallots and fresh cilantro leaves. Garnish with fried dried chilies if desired.

Notes

For the most authentic flavor, make sure to use high-quality tamarind paste and fresh cilantro. Leftovers can be stored for up to 3 days. The dish is best enjoyed fresh.