Panang Vegetable Curry

Ingredients for Panang Vegetable Curry

• 2 tablespoons vegetable oil

• 2 large shallots, thinly sliced

• 2 tablespoons Panang Curry Paste

• 2 tablespoons chopped peeled ginger

• 550ml canned unsweetened coconut milk, divided

• 350ml (or more) vegetable stock

• 8 fresh or frozen kaffir lime leaves

• 2 dried chillies de árbol

• 450g kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded

• 1 small head of cauliflower (about 675g), cored, broken into 1"-2" florets

• 450g carrots, peeled, cut on a diagonal into 1/2" slices

• 2 red peppers, cut into 1/2" squares

• 60ml liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water

• 1/2 cup thinly sliced fresh basil, divided

• 2 tablespoons fish sauce (such as nam pla or nuoc nam)

• 1 tablespoon fresh lime juice

• 1 350g package firm tofu, drained, patted dry, cut into 1" cubes

• Kosher salt

• 45g chopped peanuts

• Steamed jasmine rice

• Ingredient info: Unsweetened coconut milk, chillies de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.

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 80ml coconut milk; stir until browned, about 4 minutes.

Add remaining 475ml coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chillies; 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.

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.

Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.