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1
For sauce:.
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2
Place tamarind square in small bowl.
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3
Cover with boiling water and let stand until pulp softens, breaking apart occasionally with fork, about 45 minutes.
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4
Using slotted spoon, transfer tamarind pulp with seeds to strainer set over medium bowl.
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5
Press pulp through sieve, leaving seeds behind.
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6
Measure 2 teaspoons pulp for sauce (discard remaining pulp).
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7
Cook squash in medium saucepan of boiling salted water until tender, about 8 minutes.
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8
Drain squash.
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9
Return to same saucepan and mash to smooth puree.
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10
Cook guajillo chiles in medium saucepan of boiling water until tender, about 15 minutes.
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11
Drain, cool, stem, and seed chiles.
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12
Place chiles in blender.
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13
Add 1/2 cup water, lemongrass, shallot, ginger, garlic, and lime peel.
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14
Puree until chile paste is smooth.
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15
Transfer paste to medium saucepan.
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16
Whisk in coconut milk, fish sauce, brown sugar, and 2 teaspoons tamarind pulp.
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17
Add kabocha squash puree and bring to simmer, whisking often.
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18
Simmer until sauce is slightly thickened and flavors blend, whisking occasionally, about 4 minutes.
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19
Season sauce to taste with salt.
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20
(Can be made 3 days ahead.
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21
Cover and chill.
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22
).
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23
For vegetables:.
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24
Bring medium pot of water to boil; salt generously.
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25
Add snow peas and cook just until crisp-tender, about 15 seconds.
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26
Using large slotted spoon, transfer peas to colander.
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27
Rinse with cold water and drain well.
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28
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.
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29
Pat snow peas dry; cut on diagonal into thin strips.
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30
(Vegetables can be made 2 hours ahead.
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31
Let stand at room temperature.
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32
).
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33
Heat oil in heavy large pot over high heat.
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34
Add vegetables and toss until heated through, about 4 minutes.
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35
Season vegetables with salt and pepper.
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36
Bring sauce to simmer.
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37
Spoon 1/3 cup in center of each of 6 plates.
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38
Mound 1/16 of vegetables on each plate and serve.
