Thai Spicy Tamarind Sauce Recipe
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If you’re looking for a tasty dip that goes with almost anything, you have to try this authentic Thai spicy tamarind sauce recipe. It’s easy to make and ready in about 30 minutes by simply letting everything simmer together in one pot.
About this spicy Thai tamarind sauce
This spicy Thai tamarind sauce is a dipping sauce from Thailand, where it’s known as look chin sauce. It’s made with tamarind, tomatoes, sugar, chilies, and garlic, simmered together until slightly thickened.
It has a sweet, sour, and spicy flavor with a subtle tamarind taste and a mild heat from the chilies. You can easily adjust the balance by adding a bit more or less of each ingredient.
It’s typically served as a dip with street food like Thai meatballs (look chin), fried snacks, or grilled meats, but it also works well with vegetables or even fresh fruit.
PS. If you prefer a non-spicy version, you can check out this tamarind sauce recipe instead.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Tamarind paste: Gives the sauce its signature tangy flavor.
- Pickled garlic juice: Adds a sharp, slightly funky depth.
- Thai chili flakes: Brings heat, adjust to your taste.
- Tomatoes: Help create body and a natural sweetness.
- Brown sugar: Adds a deeper, caramel-like sweetness.
- Salt: Balances everything.
- Water: Helps the sauce cook down smoothly.
How to make chili tamarind sauce
- Prep the tomatoes. Cut the tomatoes into small pieces so they break down faster while cooking.
- Dissolve the sugar. Bring water to a boil (medium heat) in a wok or pot. Add the sugar and stir until fully dissolved.
- Simmer the sauce. Add tamarind paste, pickled garlic juice, salt, and tomatoes. Let it simmer for about 30 minutes, stirring occasionally.
- Add chili flakes. Stir in the dried chilies and adjust the amount depending on how spicy you want it. Let it cook for another 5 minutes until slightly thickened. Garnish with freshly chopped cilantro and serve warm or let it cool.
Serving ideas
This sauce goes with almost anything. Some of my favorites:
If you like to try more spicy dipping sauces like this one, see my Thai sweet chili sauce or hot sauce.
How to store
This recipe makes about 15 portions, so you’ll likely have some left over. The good news is it keeps really well.
- In the fridge: Let the sauce cool completely, then store it in an airtight container in the fridge for up to 2 weeks.
- In the freezer: You can freeze it in a container or freezer bag for up to 3 months. Thaw it in the fridge overnight before using.
- To reheat: Warm it gently on the stove over low heat. Give it a quick stir and taste before serving, sometimes it just needs a small adjustment.
Thai Spicy Tamarind Sauce Recipe
Equipment
- Measuring spoons & cups
- Cutting board & knife
- Spoon or spatula
- Wok or large pot
Ingredients
- ⅔ cup tamarind paste
- 1⅔ cups water
- 1¾ cups brown sugar
- ⅔ cup pickled garlic juice
- 1 tsp salt
- 1½ cups small tomatoes, sliced
- dried chili flakes, to taste
Instructions
- Prep the tomatoes. Chop the tomatoes into small pieces.
- Heat the water & sugar. Bring water to a boil in a saucepan or wok. Add the sugar and stir until dissolved.
- Simmer the sauce. Add tamarind paste, pickled garlic juice, salt, and tomatoes. Simmer for about 30 minutes, stirring occasionally.
- Add chili flakes. Stir in the chili flakes and adjust to your preferred spice level.
- Finish. Let the sauce cook for another 5 minutes until slightly thickened.
- Serve or store. Use right away or let it cool before storing.
Notes
- Use the nutrition card in this recipe as a guideline.