Go Back
Tangy Tamarind Glaze for Thai bbq

Tamarind Glaze for Thai BBQ

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Cuisine Thai
Servings 1 cup (enough to glaze 2 lbs of meat or tofu)

Equipment

  • Small saucepan Ideal for simmering and reducing the glaze. A nonstick one works well to prevent sugar from sticking.
  • Whisk or wooden spoon For combining the glaze ingredients thoroughly.
  • Microplane or fine grater Essential for zesting lime and grating fresh ginger and garlic finely.
  • Brush for Glazing A silicone brush works best for applying the sauce evenly onto meat or tofu.
  • Tongs or skewers If using this on BBQ skewers or satay-style meat sticks.

Ingredients
  

Main Glaze Ingredients

  • 3 tablespoons tamarind paste or 6 tablespoons tamarind juice if using a liquid form
  • 2 tablespoons palm sugar or light brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce or tamari sauce for gluten-free
  • 1 tablespoon rice vinegar
  • 2 teaspoons Thai chili paste or sambal oelek
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water to thin, if needed

Optional Add-ins for Extra Depth

  • 1 teaspoon finely minced lemongrass for that authentic Thai edge
  • 1/2 teaspoon smoked paprika for a smoky BBQ finish
  • A dash of white pepper

Instructions
 

Prepare Tamarind Base

  1. If using tamarind paste, combine it with a couple of tablespoons of warm water and stir until smooth. If using tamarind juice, measure it directly into your saucepan.

Mix Ingredients

  1. Add tamarind, sugar, fish sauce, soy or tamari sauce, vinegar, chili paste, garlic, ginger, lime zest, lime juice, and sesame oil into your saucepan.

Simmer and Reduce

  1. Place the saucepan over medium heat and whisk the mixture. Bring it to a gentle simmer. Let it bubble for 6–8 minutes, stirring occasionally, until it thickens to a glaze consistency. The sauce should coat the back of a spoon.

Taste and Adjust

  1. Taste for balance. Want it sweeter? Add more palm sugar. Need more acid? A splash more lime juice or vinegar will do the trick. Craving extra heat? Stir in more chili paste.

Strain (Optional)

  1. For a super-smooth glaze, strain the sauce through a fine mesh sieve. This step is especially helpful if you used lemongrass or coarse ginger.

Cool Slightly and Glaze

  1. Let the sauce cool for a few minutes before brushing it onto grilled meats. It will thicken slightly more as it cools.

Use on the Grill

  1. Brush the glaze onto meat during the last few minutes of grilling. The sugars caramelize beautifully over open flame—watch closely to avoid burning.