This low carb tamarind sauce is sweet and fruity, but also slightly sour and spicy! A Thai-inspired recipe that's perfect with shrimp – and much more!
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When I made my recipe for Crying Tiger Steak (soooo good!) I bought some tamarind concentrate. It keeps well in the fridge but I thought it was about time that I used some more – and I was craving that fruity sour flavor! I originally thought of making an Indian-style tamarind chutney, but I was worried that the carbs would work out too high. So I created this dipping sauce, which although has some Thai flavors would work equally well as part of an Indian meal (perhaps for dipping low carb naan bread into?!?!)
It would also make a great marinade or cooking sauce – in fact I'm thinking I rather like the idea of making a tamarind glaze for some ribs – watch this space!
How to Make a Low Carb Tamarind Dipping Sauce
This recipe does need a few special ingredients other than the tamarind concentrate, like red Thai curry paste (you can also use it for my low carb red Thai curry and my red Thai curry chicken wings!), fish sauce, and brown Lakanto sweetener – it's a new product and I *highly* recommend it! Plus you can get 20% off everything in the Lakanto store if you use coupon code SAFTC !
Combine these ingredients in a medium saucepan with some water. Cook over a medium heat until the sweetener has fully dissolved.
To thicken the sauce, sprinkle a little xanthan gum over. I recommend starting with about an eighth of a teaspoon, and gradually adding more until you get the thickness that you like.
Let the sauce cool, then store in the fridge for up to three days. To serve, sprinkle with a few toasted sesame seeds.
Here are some ideas for what to serve with the sauce:
- Cooked shrimp (or even my low carb coconut shrimp!)
- Roasted zucchini chips
- Bell pepper strips
- Low carb sunflower seed crackers
- Chicken wings
- Celery sticks
- Spicy turnip chips
- Pork rinds
- Low carb naan bread
- Jicama sticks
- Flaxseed crackers (eg Flackers)
- Cucumber sticks
- Combine the tamarind, sweetener, fish sauce, curry paste, and water in a medium saucepan. Cook over a medium heat until the sweetener has fully dissolved.
- To thicken the sauce, sprinkle a little xanthan gum over. I recommend starting with about an eighth of a teaspoon, and gradually adding more until you get the thickness that you like.
- Let the sauce cool, then store in the fridge for up to three days.
- To serve, sprinkle with a few toasted sesame seeds.
3.7g net carbs per serving of one tablespoon
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Nutrition InformationYield 8 Serving Size 1 tablespoon
Amount Per Serving Calories 25Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 191mgCarbohydrates 3.7gNet Carbohydrates 3.7gFiber 0gSugar 3.5gProtein 0.2g
Adapted from this recipe.