Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sauteed Vegetables With Chile-Tamarind Sauce Recipe
    Lost? Site Map

    Sauteed Vegetables With Chile-Tamarind Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr 30 mins

    25 mins

    Chef #573036's Note:

    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. Adapted from September 2003.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For sauce:.
    2. 2
      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 2 teaspoons pulp for sauce (discard remaining pulp).
    3. 3
      Cook squash in medium saucepan of boiling salted water until tender, about 8 minutes. Drain squash. Return to same saucepan and mash to smooth puree.
    4. 4
      Cook guajillo chiles in medium saucepan of boiling water until tender, about 15 minutes. Drain, cool, stem, and seed chiles. Place chiles in blender. Add 1/2 cup water, lemongrass, shallot, ginger, garlic, and lime peel. Puree until chile paste is smooth. Transfer paste to medium saucepan. Whisk in coconut milk, fish sauce, brown sugar, and 2 teaspoons tamarind pulp. Add kabocha squash puree and bring to simmer, whisking often. Simmer until sauce is slightly thickened and flavors blend, whisking occasionally, about 4 minutes. Season sauce to taste with salt. (Can be made 3 days ahead. Cover and chill.).
    5. 5
      For vegetables:.
    6. 6
      Bring medium pot of water to boil; salt generously. Add snow peas and cook just until crisp-tender, about 15 seconds. Using large slotted spoon, transfer peas to colander. Rinse with cold water and drain well. Repeat cooking, rinsing, and draining with each remaining vegetable in separate batches in same pot of boiling salted water until vegetables are just crisp-tender, about 1 minute for asparagus, about 3 minutes for eggplant and zucchini, and about 1 minute for bok choy leaves. Pat snow peas dry; cut on diagonal into thin strips. (Vegetables can be made 2 hours ahead. Let stand at room temperature.).
    7. 7
      Heat oil in heavy large pot over high heat. Add vegetables and toss until heated through, about 4 minutes. Season vegetables with salt and pepper.
    8. 8
      Bring sauce to simmer. Spoon 1/3 cup in center of each of 6 plates. Mound 1/16 of vegetables on each plate and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sauteed Vegetables With Chile-Tamarind Sauce

    Serving Size: 1 (747 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 296.5
     
    Calories from Fat 126
    42%
    Total Fat 14.0 g
    21%
    Saturated Fat 8.0 g
    40%
    Cholesterol 0.0 mg
    0%
    Sodium 530.4 mg
    22%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 17.7 g
    70%
    Sugars 19.8 g
    79%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    dried guajillo chilies

    lime zest

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes