Ingredients
- 1 cup peeled cubed kabocha squash
- 4 dried guajillo chiles**
- 1/2 cup water
- 1/4 cup finely chopped lemongrass (bottom 1 1/2 inches of about 4 peeled stalks)
- 1 tablespoon minced shallot
- 2 teaspoons finely chopped peeled fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon (packed) grated lime peel
- 1 cup canned unsweetened coconut milk
- 2 tablespoons Thai fish sauce (nam pla)***
- 1 tablespoon golden brown sugar
Vegetables
- 36 snow peas, strings removed
- 12 3-inch-long asparagus tops
- 5 Thai or Japanese eggplants, halved lengthwise, then cut crosswise on diagonal into 1/2-inch-thick pieces
- 3 medium zucchini, trimmed, halved lengthwise, then cut crosswise on diagonal into 1/2-inch-thick pieces
- 4 heads of baby bok choy, leaves separated from base
- 1/4 cup vegetable oil
Description
The Chile-tamarind Sauce Is A Refined, Complex Variation On Classic Satay Sauce, Which Is Traditionally Thickened With Peanuts. This Rendition...
Epicurious
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