#2: Tamarind

As some of you know, my New Year’s resolution involves herbs and spices…check it out HERE, if you would like.  For January, I used cardamom, and this month…I discovered tamarind! You’ve probably all had tamarind at some point or another, but to actually see it, smell it , and use it is another story… at least for me As part of the BF’s Christmas present, I bought a Thai cooking class to Thai Fresh.  We both l o v e  Thai food…and learning to cook is something we can both enjoy together.

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Here is tamarind paste…this what we we used for Pad Thai…it tastes sweet!

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Fresh ingredients:

You can buy some hard to find Asian ingredients: 

Our coconut soup: 

marbling effect needed for red curry:

2 key ingredients in Thai cooking…fish sauce was 3 of the 4 dishes:

Did you know: [straight from Jam's blog] Almost all Thai dishes has this amazing seasoning. Add fish sauce to anything, and it will do wonders. Funnily enough, when on its own, fish sauce smells and tastes very pungent. When added to dishes and cooked, fish sauce completes the taste of Thai cooking as it blends and supports other flavors. Soy sauce should not be used as a substitution. The two sauces are different in almost everything.

the difference between sticky rice and regular rice…sticky rice is cloudy:

community cooking

Our delicious pad thai

Keep your fingers crossed