Comments on: Two Types of Tamarind

By: Not Delia

Not Delia — Thu, 21 May 2009 15:35:11 +0000

I love Thai food but must confess I’m not a fan of Thai Mussaman curry. Having lived in both India and Thailand, it seems to me to be a fusion (confusion) of the two cuisines. The times I’ve had it, it also always seems to have potatoes in it, which is atypical of Thai food too. Perhaps I’ll have a go and see if I can make one I actually like.

By: Luxury Travel

Luxury Travel — Fri, 15 May 2009 09:23:10 +0000

That sounds like good service!

I can buy tamarind at our local supermarket but there’s only one type to choose from and it’s sour and comes as a paste. I used it to make a Thai Mussaman (sp?) curry. Probably wan’t very authentic and certainly wasn’t as good as our local Thai restaurant, but enjoyable nonetheless.

By: Not Delia

Not Delia — Sun, 26 Apr 2009 19:54:15 +0000

Wow, that sounds good.

Our Thai friend who is always helping us is called Jum – so we always say “Jum will fix it”.

By: Matt

Matt — Sun, 26 Apr 2009 17:57:53 +0000

Just as I was wondering about your tamarind adventures, and you’ve already blogged it.

A lot of that is new to me, I’ve always seen all the different types and wondered about the differences.

If you get a taste for tamarind, you should try this recipe:

http://www.bbc.co.uk/food/recipes/database/spicedcrabcakeswitht_86739.shtml