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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of jasmine rice for a hearty lunch or dinner. Ingredients:
2 tablespoons vegetable oil |
2 large shallots, thinly sliced |
2 tablespoons chopped peeled ginger |
2 1/3 cups canned unsweetened coconut milk, divided |
1 1/2 cups (or more) vegetable stock |
8 fresh or frozen kaffir lime leaves |
2 dried chiles de árbol |
1 4-pound kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded |
1 small head of cauliflower (about 1 1/2 pounds), 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 |
1/4 cup 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 12-ounce package firm tofu, drained, patted dry, cut into 1 cubes |
kosher salt |
1/4 cup chopped peanuts |
steamed jasmine rice |
Directions:
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, 23 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
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, 1520 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, 1015 minutes. Transfer squash to a plate.
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.
4. Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.
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