Panang Vegetable Curry
A rich and fragrant Thai-inspired vegetable curry featuring kabocha squash, cauliflower, and tofu in a creamy coconut milk sauce with aromatic Panang curry paste. This hearty vegetarian dish combines fresh vegetables with traditional Thai flavors including kaffir lime leaves, tamarind, and basil.
Ingredients
- •2 tablespoons vegetable oil
- •2 large shallots
- •2 tablespoons Panang Curry Paste
- •2 tablespoons ginger
- •2⅓ cups coconut milk
- •1½ cups vegetable stock
- •8 pieces kaffir lime leaves
- •2 pieces chiles de árbol
- •4 pounds kabocha squash
- •1½ pounds cauliflower
- •1 pound carrots
- •2 whole red bell peppers
- •¼ cup tamarind concentrate
- •½ cup fresh basil
- •2 tablespoons fish sauce
- •1 tablespoon lime juice
- •12 ounces firm tofu
- •1 to taste kosher salt
- •¼ cup peanuts
- •3 cups jasmine rice
- •ingredient info
- •ingredient note
- •shopping note
Cooking Instructions
- 1.
Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
7 min
- 2.
Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.
35 min
- 3.
Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.
2 min
- 4.
Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.
5 min