Adventures in the HYCH Kitchen / Tamarind

Our HYCH Toasted Sesame Tamarind Habanero Hot Sauce is delicious on all kinds of dishes (vanilla ice cream and grilled peaches, for example ~ trust us, it's yummy!) but Pad Thai is our go-to for this sauce. Test out this recipe in your home kitchen and let us know how it turns out. We bet it becomes as much of a weekly favorite in your home as it is in ours!

Ingredients

• For the Sauce:
• 2 tbsp HYCH Tamarind Hot Sauce
• 1/2 cup chicken broth
• 1 tbsp lime juice

• For the Pad Thai:
• 4 oz rice noodles
• 2 tbsp vegetable oil
• 1 chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1 egg
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 2 green onions, chopped
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Sauce:
• In a small bowl, mix the HYCH Tamarind Hot Sauce, chicken broth, and lime juice. Stir well and set aside.
2. Cook the Noodles:
• Bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions until al dente. Drain the noodles and set aside.
3. Cook the Chicken:
• Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
• Add the sliced chicken breast to the skillet and cook for about 5-7 minutes, or until the chicken is browned and fully cooked through. Remove the chicken from the skillet and set it aside.
4. Cook the Pad Thai:
• In the same skillet, add the remaining 1 tbsp of oil.
• Add the minced garlic and cook for about 30 seconds, or until fragrant.
• Push the garlic to one side of the skillet. Crack the egg into the other side of the skillet. Scramble the egg until fully cooked, then mix it with the garlic.
• Add the cooked chicken back into the skillet.
5. Combine Noodles and Sauce:
• Add the drained rice noodles to the skillet.
• Pour the prepared sauce over the noodles and chicken. Toss everything together to coat the noodles and chicken evenly with the sauce. Cook for 2-3 minutes, allowing the noodles to absorb the sauce and heat through. You can always add more HYCH Tamarind and chicken broth if you want more sauce!
6. Add Vegetables:
• Add the bean sprouts and green onions to the skillet. Toss everything together and cook for another 1-2 minutes, or until the vegetables are slightly softened but still crunchy.
7. Serve:
• Divide the Pad Thai between two plates.
• Sprinkle with chopped peanuts and fresh cilantro.
• Serve with lime wedges on the side for additional flavor.

Our HYCH Tamarind Habanero Hot Sauce enhances the flavor of any dish with its signature rich, nutty, sweet and spicy notes. From to Pad Thai noodles to Indian Pumpkin Curry, this sauce will take you places! 

Prefer to watch and learn (and drool?) Click below to join Chef Matt in the HYCH Kitchen as he walks you through his HYCH Tamarind Pumpkin Curry Recipe step by step. Then scroll down for a list of ingredients and a set of easy instructions to follow in your own kitchen. 

HYCH Tamarind Pumpkin Curry Bowls (serves 2)

Ingredients

• 1-1/2 cups basmati rice
• 2 small pie pumpkins (for roasting & serving)
• 2 cups of pumpkin, peeled and diced (from pie pumpkins)
• 3/4 lb of boneless, skinless chicken breast or thigh meat, cut into bite-sized pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons cooking oil
• 1 can of coconut milk
• 1 cup low-sodium chicken broth
• 2 tablespoons red curry paste or HYCH Bibimbap Hot Sauce
• 1-2 tablespoons of HYCH Tamarind Hot Sauce (adjust to your desired level of spiciness)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• 1 fresh lime

How to Make HYCH Tamarind Pumpkin Curry Bowls

• Cook basmati rice according to package directions. Keep warm.
• Pre-heat oven to 350F.
• Marinate chicken in HYCH Bibimbap Hot Sauce or red curry paste.
• Cut tops off pie pumpkins. Cut 1/3 of the way down from the pumpkin stems to ensure a nice serving bowl. Be careful with sharp knives!
• Scoop seeds out of pie pumpkins and discard.
• Roast pie pumpkins (with lids on) for 1 hour or until pumpkin meat is tender.
• Once pumpkins are roasted, carefully carve out the pumpkin meat. Leave the pumpkin bowls intact for serving your curry.
• Dice pumpkin meat into large chunks and set aside. Save pie pumpkin shells for use as serving bowls.
• Heat cooking oil in a large skillet or wok over medium heat.
• Add chopped onion and cook until translucent.
• Stir in minced garlic and grated ginger. Sauté for 1-2 minutes or until fragrant.
• Add chicken pieces and cook until they are no longer pink in the center and have a golden brown color, about 5-7 minutes.
• Pour in coconut milk and add chicken broth, stirring continuously.
• Add pumpkin and simmer for 15-20 minutes, allowing it to absorb the flavors.
• Stir in the HYCH Tamarind Hot Sauce to desired level of spiciness.
• Season with salt and pepper to taste.
• Serve HYCH Tamarind Pumpkin Curry in roasted pumpkin bowls over rice. Garnish with fresh cilantro leaves and a squeeze of fresh lime.
• Season with salt and pepper to taste.

Our HYCH Tamarind Pumpkin Curry Bowls are especially perfect in the Fall but this recipe is a fan favorite year-round because — who doesn't love eating curry out of a pumpkin?! Don't forget to order a bottle of HYCH Tamarind Habanero Hot Sauce a few days before you plan to roast your pumpkins. We ship quickly!