Comments on: Thai Tamarind Shrimp Recipe (Goong Pad Makaam)

By: Mededitor

Mededitor — Wed, 19 Jun 2024 03:04:48 +0000

Made this tonight. Cut back a little on the palm sugar, used 4 bird's eye chilis. Making the crispy fried shallots was extra work, but oh so worth it. My plating came out very close to your picture. Very impressive and the result was restaurant-worthy. Highly recommended and will make again.

By: futileresistance

futileresistance — Sat, 11 May 2024 09:31:03 +0000

A simple but elegant dish that tastes incredible. Tamarind notes improve almost anything and if you have any positive thoughts on pad Thai sauce then you will love this dish.

By: Didi in CA

Didi in CA — Thu, 01 Dec 2022 02:34:34 +0000

We love this quick and very tasty, delicious dish. I add an extra tablespoon of tamarind paste and more chilis and it is a favorite around here. Thank you for teaching us your culinary background with easy recipes and directions. Wow, Thai cuisine is one of the tops in the world. Thank you so much.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 19 Sep 2022 19:52:59 +0000

In reply to seblick. Thank you, glad to hear!

By: seblick

seblick — Sat, 17 Sep 2022 21:15:14 +0000

Thank you Pai for an absolutely delicious recipe. It has a beautiful balance of sweet, sour and salty, but beyond that it has a character of its own, with no ingredient dominating.
Wonderful.

By: Thada

Thada — Mon, 30 May 2022 18:27:05 +0000

I made a variation of this with shrimp and eggplant! I just wanted to try it even though i didn't have any cilantro or palm sugar (I used granulated monkfruit because I don't eat sugar). I also didn't bother to make the fried shallots. I had everything else. It was sooooo sour! I added some more sugar and it was very tasty! I will definitely make it again sometime when I have the cilantro. I am sure it would have been better with palm sugar but I just cannot.

By: Kathrin

Kathrin — Sat, 19 Mar 2022 03:07:03 +0000

OMG. This was so good. I was really worried about how this would turn out as I have a variety of picky eaters at my kitchen table. I went easy on the hot peppers and added a few other veggies, but the sauce, including homemade tamarind paste were according to recipe. Just wow. I'm thinking this would be great with chicken too.

Thank you for sharing all your amazing recipes with us.

By: Deepak

Deepak — Mon, 07 Mar 2022 16:28:28 +0000

I'm going to make this tomorrow. Wish me luck!!

By: Bill Kalbo

Bill Kalbo — Tue, 18 Jan 2022 04:15:25 +0000

I'll try the recipe tomorrow night but I wanted to let you know of a minor mistake. Your ingredient list calls for tamarind paste but the instructions calls for tamarind juice. Having lived all over Asia, I know it's supposed to be paste but some people will be confused, and good luck finding tamarind juice in the market. ;-)

By: Pailin Chongchitnant

Pailin Chongchitnant — Fri, 09 Jul 2021 19:35:15 +0000

In reply to Nancy Davisson. Aw thank you so much!

By: Nancy Davisson

Nancy Davisson — Fri, 09 Jul 2021 00:40:31 +0000

Sawaddee ka Pai! Oh my goodness!! This dish was superb and reminded us of our time spent in Chiang Mai! This will be one of our family favorites. I can’t wait to try other dishes in the cookbook!! Thanks for your expertise in Thai cooking and helping me achieve those flavors that we love!!

By: Futile Resistance

Futile Resistance — Tue, 16 Feb 2021 23:24:41 +0000

Delicious, beautiful and a perfect way to have shrimp

By: Alisha Nguyen

Alisha Nguyen — Tue, 02 Feb 2021 02:50:35 +0000

Very tasty! Don't even think about making this recipe if you're not going to include the fried shallots...they MAKE the dish. And thank you Pailin for showing how to properly fry the shallots in your other recipe. Now I understand why all my previous attempts at fried shallots have turned out soggy!

By: Vicki Baughan

Vicki Baughan — Tue, 05 Jan 2021 02:36:09 +0000

Simple and delicious! My entire family loved this one

By: Tim

Tim — Fri, 11 Dec 2020 00:18:59 +0000

An excellent shrimp dish! This has become my go-to recipe when someone asks for shrimp. It’s helping me sharpen my cooking skills in two ways. 1. Balancing the tart, salty, sweet flavors of the sauce; I’m learning to taste and adjust. 2. Making fried shallots or garlic as an ingredient or garnish. I used to groan when I saw that in a recipe, but the more I do it the less of a chore it becomes. Thanks, Pailin!