Panang Vegetable Curry
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 large
Shallot (thinly sliced)2 tbsps
Curry Paste (panang)2 tbsps
Ginger (chopped peeled)2.333333 cups
Unsweetened Coconut Milk (canned, divided)1.5 cups
Vegetable Stock (or more)1 tbsp
Lime Juice (fresh)1 cup
Peanut (chopped)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
6
Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes
7
Remove squash from pot; stir in cauliflower, carrots, and peppers
8
Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes
9
Transfer squash to a plate
10
Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu
11
Cover and simmer until heated through, about 2 minutes, adding more stock if too thick
12
Season to taste with salt
13
Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over
14
Serve curry with steamed jasmine rice
15
Heat oil in a large heavy wide pot over medium heat
16
Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes
17
Add 1/3 cup coconut milk; stir until browned, about 4 minutes
18
Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits
19
Add kabocha squash to pot, set on sides so all pieces fit in a single layer
20
Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes
21
Remove squash from pot; stir in cauliflower, carrots, and peppers
22
Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes
23
Transfer squash to a plate
24
Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu
25
Cover and simmer until heated through, about 2 minutes, adding more stock if too thick
26
Season to taste with salt
27
Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over
28
Serve curry with steamed jasmine rice