Tamarind Shrimp (Goong Pad Makaam)

March 29, 2026

Tamarind Shrimp (Goong Pad Makaam) © kvalifood.com

Goong pad makaam is a Thai stir-fry that showcases the balance of sweet, salty, and sour that Thai cooking does so well. Large shrimp get seared and then tossed in a tamarind-palm sugar sauce built on an aromatic paste of garlic, shallots, cilantro roots, and Thai chilies. Crispy fried shallots on top are essential - they add a sweet crunch that ties the whole dish together. About 20 minutes.

Ingredients

Serves 3

60 ml shallots, thinly sliced (for fried shallots)
A pinch of salt
Vegetable oil, as needed
3 cloves garlic
2 small shallots, chopped (for sauce)
2 cilantro roots (or 6 cilantro stems)
1-2 Thai chilies
250 g large shrimp
125 ml chicken stock (or water)
3 Tbsp palm sugar, finely chopped, packed
3 Tbsp tamarind juice
1 1/2 Tbsp fish sauce
60 ml mix of red and green chilies, sliced into rounds (e.g. spur chilies, jalapenos, (or fresnos))
Cilantro and fried dried chilies, for garnish

Directions

Spread the sliced shallots on a paper-towel-lined plate, sprinkle generously with salt, and let sit for 15 minutes. Press paper towel onto the shallots to blot the moisture drawn out by the salt. Heat about 1 inch of vegetable oil in a small pot over low heat to around 300°F (149°C). Add the shallots and fry, stirring constantly, keeping the heat low. Remove as soon as they turn golden brown and the bubbling has subsided. Drain on paper towel and set aside.

Pound the garlic, chopped shallots, cilantro roots, and Thai chilies in a mortar and pestle into a rough paste. A small food processor works too.

Heat 2 Tbsp vegetable oil in a wok or saute pan over medium-high heat. Sear the shrimp until browned on both sides. Remove from the pan and set aside - it’s fine if they’re not fully cooked through yet.

If the oil in the pan looks burnt, wipe it out or switch to a clean wok. Over medium-low heat, saute the herb paste in 2 Tbsp vegetable oil until fragrant. Add the chicken stock, palm sugar, tamarind juice, and fish sauce. Stir until the sugar dissolves and let the sauce reduce until thick enough to coat the shrimp.

Return the shrimp to the pan and toss to coat, letting them finish cooking if needed. Toss in the sliced red and green chilies and remove from the heat.

To plate, remove the shrimp and set them aside briefly. Pour the sauce onto the serving plate, arrange the shrimp on top, then top generously with fried shallots. Garnish with fried dried chilies and cilantro.

Serve as an appetizer or with jasmine rice as a main.

Notes

The sauce is simple and varies between brands of tamarind and palm sugar, so taste and adjust as you go. That’s the key to getting the sweet-salty-sour balance right.
The larger the shrimp, the better this dish looks. Size 16-20 count (per pound) or bigger is ideal.
For a party appetizer, use small bite-sized shrimp on wonton or tortilla chips with a drop of sauce and top with fried shallots and cilantro.
The key to crispy fried shallots is low heat and patience. The bubbling indicates moisture escaping - when it subsides, the shallots are nearly done. High heat burns them before they crisp up. Jarred fried shallots from Asian grocery stores work in a pinch but aren’t as good as homemade.