Panang Vegetable Curry

Ingredients

• 2  chilies dried
• 1 pound carrots peeled
• 1.5 pounds cauliflower cored
• 8 servings jasmine rice steamed
• 2 tablespoons curry paste 
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 0.5 cup basil fresh divided thinly sliced
• 2 tablespoons ginger peeled chopped
• 4 pound kabocha squash seeded quartered cut into 8 wedges, , or 2 acorn squash, ,
• 8  kaffir lime leaves fresh
• 8 servings kosher salt 
• 1 tablespoon juice of lime fresh
• 0.3 cup peanuts chopped
• 2  bell pepper red cut into 1/2" squares
• 2 large shallots thinly sliced
• 0.3 cup tamarind paste 
• 12 ounce tofu dry firm drained cut into 1" cubes
• 2.3 cups coconut milk unsweetened canned divided
• 2 tablespoons vegetable oil 
• 1.5 cups vegetable stock ()

Equipment

• bowl
• pot

Directions

1. Heat oil in a large heavy wide pot over medium heat.
2. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes.
3. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
4. Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits.
5. 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.
6. 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.
7. Transfer squash to a plate.
8. 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.
9. Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over.
10. Serve curry with steamed jasmine rice.