Panang Vegetable Curry

Ingredients

• 2 ¹/₃ cups canned unsweetened coconut milk
• Kosher salt
• 2 tablespoons vegetable oil
• 2 large shallots
• 2 tablespoons Panang Curry Paste
• 2 tablespoons ginger
• 1 ½ cups vegetable stock
• + 14 more ingredients
• • 8 fresh or frozen kaffir lime leaves
  • 2 dried chiles de árbol
  • 1 4-pound kabocha squash, or 2 acorn squash
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon fresh lime juice
  • 1 12-ounce package firm tofu
  • ¼ cup chopped peanuts
  • Steamed jasmine rice
  • 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.
  • 1 small head of cauliflower
  • 1 pound carrots
  • 2 red bell peppers
  • ¼ cup liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water
  • ½ cup fresh basil

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 chi...

View full recipe at Epicurious