PANANG VEGETABLE CURRY

Panang Vegetable Curry image

Provided by Bon Appétit Test Kitchen

Yield Makes 8 servings

Number Of Ingredients 21

2 tablespoons vegetable oil
2 large shallots, thinly sliced
2 tablespoons Panang Curry Paste
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 makrut 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
Ingredient info: Unsweetened coconut milk, chiles de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.

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 1/3 cup coconut milk; stir until browned, about 4 minutes.
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.
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.