Name: Sauteed Vegetables with Chile-Tamarind Sauce
Yield: Makes 6 main-course servings
Ingredients: 1 2-inch square tamarind with seeds* (from 7-ounce block); 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; 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

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Sauteed Vegetables with Chile-Tamarind SauceMark Thomas

The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course.

Recipe notes

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