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

Ingredients in this Recipe

1 1 1/4 inch long piece fresh galangal or peeled fresh ginger, thinly sliced
1 2 inch square seedless tamarind pulp (from 16 ounce block; there may be some seeds), cut into pieces
1 pound slender asparagus spears, trimmed, cut into 2 inch lengths
1 teaspoon sugar
1/2 cup (or more) hot water
1/2 cup low salt chicken broth
1/2 cup palm sugar
1/2 cup small dried shrimp (about 2 ounces), soaked in water 30 minutes, drained
18 garlic cloves (about 3/4 cup), chopped
2 cups thinly sliced red onions
3 cups vegetable oil
3 tablespoons fish sauce (such as nam pla or nuoc nam)
4 kaffir lime leaves
6 ounces snake beans (Chinese long beans) or green beans, trimmed, cut into 2 inch lengths

See Full Recipe at Epicurious