Sauteed Vegetables with Chile-Tamarind Sauce

Ingredients

• 1 cup kabocha squash
• 3 medium zucchini
• 5 Thai or Japanese eggplants
• 12 3-inch-long asparagus tops
• 1 tablespoon golden brown sugar
• 2 tablespoons Thai fish sauce (nam pla)
• 1 cup canned unsweetened coconut milk
• + 11 more ingredients
• • 2 garlic cloves
  • 2 teaspoons fresh ginger
  • 1 tablespoon shallot
  • ¼ cup lemongrass
  • ¼ cup vegetable oil
  • 4 dried guajillo chiles
  • ½ cup water
  • 4 baby bok choy
  • 36 snow peas
  • 1 teaspoon grated lime peel
  • 1 2-inch square tamarind with seeds (from 7-ounce block)

Place tamarind square in small bowl. Cover with boiling water and let stand until pulp softens, breaking apart occasionally with fork, about 45 minutes. Using slotted spoon, transfer tamarind pulp with seeds to strainer set over medium bowl. Press pulp through sieve, leaving seeds behind. Measure...

View full recipe at Epicurious