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

Ingredients

• 1 pound slender asparagus spears trimmed cut into 2-inch lengths
• 2 ounces shrimp dried drained
• 3 tablespoons fish sauce (such as nam pla or nuoc nam)
• 1.3 inch long piece galangal fresh peeled thinly sliced
• 2  garlic cloves minced
• 6 ounces green beans chinese trimmed cut into 2-inch lengths ( long beans)
• 4  kaffir lime leaves 
• 0.5 cup low-salt chicken broth 
• 0.5 cup coconut sugar 
• 10 small chiles dried red drained (such as chiles de árbol)
• 2 cups onions red thinly sliced
• 1 teaspoon sugar 
• 1 square tamarind pulp seedless cut into pieces (from 16-ounce block; there may be some seeds)
• 2 tablespoons vegetable oil 
• 0.5 cup water hot ()

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• knife
• sieve
• wok
• spatula
• slotted spoon

Directions

1. Remove any seeds from tamarind pulp and place pulp in mini processor.
2. 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.
3. Heat heavy large wok or skillet over medium heat.
4. Add galangal and dry roast until charred and tender, stirring often, about 8 minutes; transfer to bowl.
5. Heat oil in same wok over medium-high heat.
6. Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain.
7. Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal.
8. Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal.
9. Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
10. Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth).
11. Transfer paste to heavy medium saucepan.
12. Mix in 1/4 cup reserved oil from wok and stir over medium heat until very hot.
13. Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead.
14. Transfer to bowl, cover, and chill.
15. Heat oil in large wok or heavy skillet over medium heat.
16. Add garlic and stir 30 seconds.
17. Add asparagus, beans, and lime leaves; toss to combine.
18. Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes.
19. Transfer vegetables to bowland serve.
20. To quickly chop the garlic called for in this recipe, use a mini processor instead of a knife.