Name: Panang Vegetable Curry
Ingredients: 2 tablespoons vegetable oil; 2 large shallots, thinly sliced; 2 tablespoons Panang Curry Paste (click for recipe); 2 tablespoons chopped peeled ginger; 2⅓ cups canned unsweetened coconut milk, divided; 1½ cups (or more) vegetable stock; 8 fresh or frozen makrut lime leaves; 2 dried chiles de árbol; 1 4-lb. kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded; 1 small head of cauliflower (about 1½ lb.), cored, broken into 1"–2" florets; 1 pound carrots, peeled, cut on a diagonal into 1/2" slices; 2 red bell peppers, cut into 1/2" squares; ¼ cup liquid tamarind concentrate or 2 Tbsp. tamarind paste mixed with 2 Tbsp. water; ½ cup thinly sliced fresh basil, divided; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 1 tablespoon fresh lime juice; 1 12-oz. package firm tofu, drained, patted dry, cut into 1" cubes; Kosher salt; ¼ cup cup chopped peanuts; Steamed jasmine rice

Ingredients

2 tablespoons vegetable oil
2 large shallots, thinly sliced
2 tablespoons Panang Curry Paste (click for recipe)
2 tablespoons chopped peeled ginger
2⅓ cups canned unsweetened coconut milk, divided
1½ cups (or more) vegetable stock
8 fresh or frozen makrut lime leaves
2 dried chiles de árbol
1 4-lb. kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded
1 small head of cauliflower (about 1½ lb.), cored, broken into 1"–2" florets
1 pound carrots, peeled, cut on a diagonal into 1/2" slices
2 red bell peppers, cut into 1/2" squares
¼ cup liquid tamarind concentrate or 2 Tbsp. tamarind paste mixed with 2 Tbsp. water
½ cup thinly sliced fresh basil, divided
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon fresh lime juice
1 12-oz. package firm tofu, drained, patted dry, cut into 1" cubes
Kosher salt
¼ cup cup chopped peanuts
Steamed jasmine rice

Steps

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 ⅓ cup coconut milk; stir until browned, about 4 minutes. Add remaining 2 cups coconut milk, 1½ 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.
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.