5.0
(4)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Combine tapioca and 3 tablespoons of water in a small bowl, whisk together then set aside for later.
Step 2
In a medium skillet or saucepan on medium heat, add oil. Once hot, add garlic and shallot. Fry until lightly brown.
Step 3
Add the water and sugar, whisk, and cook until dissolved, about 1-2 minutes.
Step 4
Add the chopped cilantro stems, stir well, and cook for 1 minute or until fragrant.
Step 5
Add the fish sauce, chili flakes, stir and cook for one minute.
Step 6
Add the tapioca slurry next. Do a quick whisk with a fork before adding to help stir up the flour deposit at the bottom. Turn the stove to low heat, and often whisk until the sauce thickens slightly.
Step 7
Add tamarind paste to the pan, stir well, and cook for 1-2 more minutes. Stir often. Taste and adjust with more fish sauce and sugar. Add more water if you'd like a thinner sauce. (up to 2 tablespoons). Remove from the stovetop, and transfer to a small bowl or an airtight container for serving or storage.
Your folders
ianbenites.com
Your folders
greedygirlgourmet.com
5.0
(3)
20 minutes
Your folders
seriouseats.com
5.0
(2)
Your folders
inquiringchef.com
4.5
(2)
Your folders
seriouseats.com
Your folders
simplysuwanee.com
15 minutes
Your folders
simplysuwanee.com
15 minutes
Your folders
bbc.co.uk
4.5
(2)
10 minutes
Your folders
yummly.com
Your folders
finecooking.com
4.7
(3)
Your folders
foodrepublic.com
Your folders
seriouseats.com
Your folders
thecookierookie.com
4.5
(86)
Your folders
seriouseats.com
5.0
(1)
Your folders
twosleevers.com
4.7
(14)
5 minutes
Your folders
mccormick.com
Your folders
greatcurryrecipes.net
4.5
(68)
15 minutes
Your folders
recipeland.com
3.9
Your folders
epicurious.com
4.8
(7)