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

Ingredients

• 454 grams slender asparagus spears, trimmed, cut into 2-inch lengths
• 57 grams 1/2 cup small dried shrimp (about , soaked in water 30 minutes, drained
• 3 Tbsps fish sauce (such as nam pla or nuoc nam)
• 1 inches long piece fresh galangal or peeled fresh ginger, thinly sliced
• 2 garlic cloves, minced
• 170 grams snake beans (Chinese long beans) or green beans, trimmed, cut into 2-inch lengths
• 4 kaffir lime leaves
• 118 milliliters low-salt chicken broth
• 118 milliliters palm sugar
• 10 smalls dried red chiles (such as chiles de árbol), soaked in water 30 minutes, drained
• 473 milliliters thinly sliced red onions
• 1 teaspoon sugar
• 1 square 2-inch square seedless tamarind pulp (from 16-ounce block; there may be some seeds), cut into pieces
• 2 Tbsps vegetable oil
• 118 milliliters (or more) hot water