Stir-Fried Asparagus and Snake Beans with Chile Jam and Kaffir Lime

Ingredients

• 1 pound slender asparagus spears
• 2 garlic cloves
• 2 tablespoons vegetable oil
• 3 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 cups red onions
• 3 cups vegetable oil
• 1 1 1/4-inch-long piece fresh galangal or peeled fresh ginger
• + 10 more ingredients
• • 1 2-inch square seedless tamarind pulp (from 16-ounce block; there may be some seeds)
  • 1 teaspoon sugar
  • ½ cup low-salt chicken broth
  • 4 kaffir lime leaves
  • small dried red chiles (such as chiles de árbol)
  • 6 ounces snake beans (Chinese long beans) or green beans
  • ½ cup water
  • ½ cup palm sugar
  • ½ cup small dried shrimp, soaked in water 30 minutes, drained
  • 18 garlic cloves

Remove any seeds from tamarind pulp and place pulp in mini processor. Add 1/2 cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure 1/3 cup. Set aside. Heat heavy large wok or skillet over...

View full recipe at Epicurious