Panang Vegetable Curry

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. 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. 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. 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. 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