Andy Ricker'S Naam Jim Kai Yaang (Tamarind Dipping Sauce)

1. 1

   Combine the palm sugar, fish sauce, tamarind pulp, and water in a medium pot. Set the pot over high heat, bring the mixture to a boil, then immediately decrease the heat to maintain a simmer. Use a whisk or spoon to break up the palm sugar and tamarind pulp as they soften, and cook just until the tamarind has fully softened and dissolved into the mixture, 5 to 8 minutes

2. 2

   Stir in the chile powder, turn off the heat, and let the mixture sit, stirring occasionally, until it has cooled to room temperature.

* Per serving · 4 servings · Values may vary.

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